Roast Goose with Apples, Onions and Marjoram

Ingredients

• 1 ready-to-cook goose (about 5kg)
• 6 Apples
• 6 onions
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped marjoram leaves
• 1 l poultry stock

Instructions

1. 1.

   Wash the goose thoroughly inside and out. Trim the neck and wings, then place the goose in ice water for 4 hours. Peel and halve the apples and onions, core the apples. Roughly cube half of each, then mix with salt, pepper and marjoram.

2. 2.

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

3. 3.

   Remove the goose from the water and pat it dry thoroughly. Season inside and out with salt and pepper, then fill the cavity with the apple–onion mixture. Place the goose breast-side down in a roasting pan, pour some stock over it, and roast in the oven for about 1½ hours. Baste occasionally and add more stock as needed.

4. 4.

   Increase the temperature to 200°C (400°F), turn the goose onto its back side, and continue roasting for another 30–45 minutes. Keep the remaining apples and onions in the pan to cook with the goose.

5. 5.

   Skim off excess fat and season the drippings with salt and pepper. Remove the stuffing from the goose and serve it alongside the roasted apples and onions on a plate.