Roast Goose with Bread Dumplings

Ingredients

• 1 goose (3.5 kg)
• Salt
• white pepper (ground)
• Sweet Paprika Powder
• 0.5 Organic lemon
• 400 g boiled potatoes
• 2 ripe apples (e.g., Boskop)
• 2 onions
• 1 tbsp butter
• 250 g peeled, cooked chestnuts (canned)
• 0.5 tsp dried thyme
• 2 tsp sorrel
• 1 Garlic clove
• 100 ml dark beer
• 2 tsp cornstarch
• 6 stale rolls
• 200 ml milk
• 1 Shallot
• 0.5 bunch Parsley
• 1 tbsp butter
• 2 Eggs
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the goose hot, pat dry, and rub inside and out with salt, pepper, paprika, and lemon juice. Peel the potatoes and press them into a bowl. Peel, quarter, core, slice the apples, and drizzle with lemon juice. Dice the onions finely and sauté in butter until translucent; add the apples and cook for about 3 minutes until soft. Stir in the drained chestnuts, thyme, sorrel, and pressed garlic into the potato mixture. Season with salt, pepper, and paprika.

2. 2.

   Fill the goose from the neck opening with half of the dumpling mix, then tie the opening with kitchen twine. Stuff the remaining filling through the belly opening and tie it closed as well. Place the goose in a prepared roasting tube, seal the ends, and puncture the tube multiple times at the top. Put on a cold rack. Roast in the preheated oven for about 3 hours, placing the fat pan underneath. After roasting, cut the bottom of the foil, catch the drippings and fat in the pan, remove the tube, and pour the drippings into a separate container. Flip the goose, brush with half the beer, and roast uncovered for about 30 minutes until crisp, re‑placing the fat pan under the rack. Skim off excess fat from the drippings and set aside (for goose lard!).

3. 3.

   Season the drippings with salt, pepper, and paprika. Whisk the cornstarch into the remaining beer, stir into the sauce, bring to a boil, and thicken. For the bread dumplings, slice the rolls thinly. Place in a bowl and pour warmed milk over them; let stand for about 30 minutes. Meanwhile, peel and finely chop the shallot. Pull parsley leaves from stems and mince. Add half of the chopped parsley with the shallot to the roll slices and mix well.

4. 4.

   Add the eggs and knead into a loose dough. Season with salt, pepper, and nutmeg. Shape into a log with wet hands, wrap in a clean cloth, tie ends with twine. Boil in salted water at medium heat for 15–20 minutes (do not boil). Remove from cloth, slice, and serve on a platter alongside the roast goose, garnished with bay leaves.