Roast Goose with Pear and Semmel Filling

Ingredients

• 1 goose (ready to cook, about 4 kg)
• Salt
• black pepper (freshly ground)
• 250 g bread crumbs
• 150 ml milk
• 1 pear
• 50 g dried apricots
• 50 g dried raisins
• 8 sage leaves
• 0.5 tsp cinnamon powder
• 0.5 tsp grated nutmeg
• 1 tsp orange zest (unprocessed)
• 1 tsp vanilla essence
• 1 tsp Pink peppercorns
• 1 egg
• 1 Carrot
• 0.5 stalk leek
• 2 onions
• 150 g celery root
• 1 tbsp Rapeseed Oil
• 150 ml dry red wine
• 500 ml poultry stock

Instructions

1. 1.

   Remove the giblets from the goose and set aside. Wash the goose, pat it dry, season the inside and outside with salt and pepper. Place the bread crumbs in a bowl. Bring the milk to a boil once and pour over the crumbs. Wash the pear, quarter it, remove the core, dice finely, and add to the bread crumbs. Dice the apricots and mix in the raisins. Roughly chop the sage and combine with cinnamon, nutmeg, orange zest, vanilla, and crushed pink peppercorns. Add the egg and mix everything into a dough. Stuff the goose and seal the opening with toothpicks or kitchen twine.

2. 2.

   Preheat the oven to 120°C (250°F) with both top and bottom heat.

3. 3.

   Peel and wash the carrot, leek, one onion, and celery root; roughly dice all. Set aside 3–4 tbsp for later, spread the rest on a deep baking tray and place the goose on top. Roast in the oven for about 3 hours, then increase the temperature to 180°C (350°F) and roast for an additional hour.

4. 4.

   Peel the remaining onion, finely dice it, and brown it with the leftover vegetables and chopped giblets (except liver) in oil until lightly golden. Deglaze with wine and let reduce slightly. Then add the stock, optionally pour in pan drippings from the roasting tray, and simmer gently for about 20 minutes.

5. 5.

   Strain the sauce through a sieve, thicken with a little starch if desired, and season with salt and pepper to taste. Serve the goose with the sauce. Red cabbage pairs well with this dish.