Roast Goose

Ingredients

• 1 tsp salt
• 1 tsp ground pepper
• 0.5 tsp ground sage
• 1 tsp sweet paprika
• 0.5 tsp hot paprika
• 2 tsp Dried thyme
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 goose (ready to cook, about 4 kg)
• 3 apples
• 150 g fresh cranberries

Instructions

1. 1.

   Step 1: Preheat the oven to 160°C (320°F) with both fan and conventional heat.

2. 2.

   Step 2: Mix salt, pepper, sage, both paprikas, thyme, coriander and ginger in a small bowl. Rinse the goose inside and out under cold water and pat dry. Place it on a baking tray lined with parchment or a cutting board and rub the seasoning all over the bird.

3. 3.

   Step 3: Wash the apples, quarter them, remove the core and cut into wedges. Rinse the cranberries, drain them and mix with the apple wedges. Salt and pepper the inside of the goose and fill it with the mixture.

4. 4.

   Step 4: Thread a piece of kitchen twine through a needle or large sewing pin and sew the opening of the goose closed. Tie off the ends.

5. 5.

   Step 5: Tie the goose in shape with kitchen twine – i.e., secure the wings and legs to keep the meat from drying out. Prick the skin on the sides and under the legs so fat can drain.

6. 6.

   Step 6: Place the goose breast‑side down in a large roasting pan or oven‑proof pot. Baste with boiling water and roast for 4 hours. After 1 hour flip the goose, prick the legs several times to allow fat to drip. Keep basting the goose with roasting juices. At 3½ hours brush with cold salted water.

7. 7.

   Step 7: When ready, remove the twine, carve the goose and serve with optional red cabbage and dumplings.