Martin's Goose with Red Cabbage and Potato Dumplings

Ingredients

• 1 young goose (about 4 kg)
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 1 tsp dried marjoram
• 2 onions
• 1 Carrot
• 150 ml dark beer
• 1.25 kg starchy potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch
• 4 Tbsp breadcrumbs
• 6 tbsp butter
• 1 small red cabbage (about 1 kg)
• 1 onion
• 2 tbsp pork lard
• 100 ml white wine vinegar
• Salt
• Pepper
• a pinch of sugar
• 0.5 tsp ground cloves
• 2 Apples

Instructions

1. 1.

   Wash and thoroughly dry the goose inside and out, removing any feather remnants if needed.

2. 2.

   Rub the goose inside and out with salt and pepper, then sprinkle marjoram on the inside cavity.

3. 3.

   Peel the onion and carrot, cutting them into large chunks.

4. 4.

   Boil 250 ml of water, place the goose breast-side down in a roasting pan, and pour the boiling water over it. Distribute the onion and carrot pieces around the bird.

5. 5.

   Place the roasting pan in a cold oven (lower rack). Set the oven to 200 °C and roast the goose for about 1½ hours until fat begins to render.

6. 6.

   Turn the goose so that its legs face upward in the pan. Prick the skin under the legs and wings several times to allow fat to escape, then roast for an additional 50 minutes. Skim off excess fat from the pan every 10 minutes and baste the goose with the drippings.

7. 7.

   Increase the oven temperature to 240 °C. Remove the goose from the pan, place it leg-side up on a rack, brush with beer, and return it to the lower rack; place the fat pan underneath. Roast for another 30 minutes, basting frequently with beer until the skin is crisp and golden.

8. 8.

   For the dumplings, wash the potatoes and boil them in water for 20 minutes. Drain, peel while hot, and press through a potato masher. Knead together flour, eggs, and salt to form a dough. Bring plenty of salted water to a boil. Dissolve cornstarch in cold water and add it to the boiling water. Using damp hands, shape dumplings from the potato dough and cook them in the hot water with the lid ajar for 20 minutes, ensuring they do not boil. For the red cabbage, trim the core, wash, and cut the leaves into fine strips. Wash and drain. Dice the onion finely. Heat lard, sauté the cabbage and onion until fragrant. Add vinegar and 100 ml water, then season with salt, pepper, sugar, cloves, and a pinch of sugar. Simmer for 40–50 minutes. Near the end of cooking, wash, quarter, core, and cut apples into thicker wedges. Add apple wedges to the cabbage and simmer for about 10 more minutes. Keep the finished goose warm in the turned-off oven while preparing the sauce. Skim off fat, strain the roasting liquid through a sieve into a pot, breaking up any browned bits from the pan. Bring to a boil, then reduce over high heat with stirring until slightly thickened. Plate the goose with dumplings and red cabbage on a platter; serve the sauce separately. For an extra touch, sauté breadcrumbs in hot butter until golden brown and sprinkle them over the dumplings. A glass of red wine pairs well.