Roast Goose with Apple-Chestnut Filling

Ingredients

• 600 g chestnuts (vacuum-packed, cooked)
• 1 old-fashioned roll
• 150 g shallots
• 2 tbsp butter
• 1 Organic Orange
• 0.5 bunch Parsley
• 3 sprigs rosemary
• 1 sprig thyme
• 600 g veal patty
• 1 egg
• 2 tbsp cognac
• nutmeg
• 1 goose (without giblets, about 3 kg)
• freshly ground pepper
• 0.5 l poultry stock (glass)
• pepper from the mill
• 6 small apples

Instructions

1. 1.

   Soak the roll in warm water. Peel and finely dice the shallots. Heat butter in a pan and sauté the shallot cubes. Wash the orange, thinly peel its zest, reserve the rest for another use, and cut the zest into fine cubes. Wash parsley, shake dry, finely chop; add one rosemary leaf from a sprig and thyme leaves, then mince again.

2. 2.

   Squeeze out excess water from the roll and mix it with the herbs and the roll into the patty. Add chestnuts, shallot cubes, egg, orange zest, and cognac, then combine thoroughly.

3. 3.

   Fill everything into the goose and tie the opening with kitchen twine.

4. 4.

   Place the goose breast-side down in a large casserole dish. Prick the skin several times around with a sharp fork or skewer so fat can escape during roasting.

5. 5.

   Pour 1/4 l poultry stock over it and bake in a preheated oven at 200 °C for 1 hour, then turn the goose and roast for another 2 hours. In between pour remaining stock and baste the goose with released fat. Wash apples, halve them, and add them with remaining rosemary 30 min before the end of cooking.

6. 6.

   15 min before finishing, mix 2 tbsp salt with 50 ml water and brush the goose with this brine to crisp the skin.