Roast Goose with Potato Dumplings, Red Cabbage and Sauerkraut

Ingredients

• 4 onions
• 2 parsley roots
• 4 Carrots
• 1 stale roll
• 1 young goose (ready to cook, about 4 kg, with giblets)
• 2 shallots
• 20 g butter
• 200 g cooked chestnuts (vacuum packed)
• 2 tbsp freshly chopped parsley
• 1 egg
• Salt
• pepper (ground)
• 500 ml dark beer

Instructions

1. 1.

   Peel and cut the vegetables into large pieces. Soak the roll in lukewarm water. Wash, clean and dice the giblets. Peel the shallots and finely chop them. Melt butter in a pan and sauté the shallots until translucent. Add the giblets and cook briefly. Transfer the mixture to a bowl, let it cool, then mix with half of the chopped chestnuts, parsley, well‑pressed roll, and egg; season with salt and pepper. Rinse the goose, pat dry, and season inside and out with salt and pepper. Stuff the bird with the chestnut mixture and tie the opening with kitchen twine. Place the goose breast side down in a roasting pan with a cup of water. Distribute the onion, parsley root, carrot pieces and remaining chestnuts around it. Put the pan in a cold oven set to 200 °C (convection) and roast for 1 hour. Flip the goose and roast for an additional ~1½ hours. Baste the bird occasionally with beer to promote browning.

2. 2.

   Take the finished goose out of the pan and keep warm in the turned‑off oven. Strain the sauce, skim off excess fat, add water if needed or reduce further, then season with salt and pepper. Serve the roast goose with potato dumplings, red cabbage and sauerkraut.