Roast Goose with Red Cabbage and Dumplings

Ingredients

• 1 Carrot
• 100 g Celery Root
• 1 onion
• 1 goose (about 3 kg)
• savory herb stalk
• Salt
• freshly ground pepper
• 100 ml Orange Juice
• 1 Orange (juice)
• 1 kg red cabbage
• 1 sour apple
• 50 g clarified butter
• 1 small onion
• 2 cloves of nutmeg
• 1 cinnamon stick
• 2 star anise
• 0.13 l red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• Salt
• freshly ground pepper
• 1.25 kg potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Peel and roughly cube the carrot, celery root, and onion.

3. 3.

   Wash and pat dry the goose inside and out. Remove a savory herb stalk. Mix salt and pepper, then season the goose inside and out with this mixture. Prick the skin all over with a toothpick, place the goose breast-side down together with the vegetables in a roasting pan. Pour about 500 ml of water into the pan and roast in the oven for approximately 60 minutes. Turn the goose over and roast another ~60 minutes, basting frequently with the liquid. Remove the goose from the pan and place it on a rack (with a fat pan underneath) under the preheated grill to brown for about 15 minutes. Then remove the goose, carve it, and keep warm. Skim the fat from the sauce and briefly bring the sauce with orange juice to a boil.

4. 4.

   For the red cabbage, remove the outer leaves, halve the cabbage, cut out the core, and shave into fine strips with a vegetable peeler. Wash, peel, quarter, seed, and chop the apple into pieces. Heat clarified butter in a pot, sauté the apple pieces. Add the cabbage. Peel and finely chop the onion, then add it with nutmeg, cinnamon, and star anise to the apple mixture. Pour in 1/4 l water and red wine. Add sugar and vinegar, then season with salt and pepper. Cover and simmer for about 45 minutes.

5. 5.

   For the dumplings, peel, wash, and boil the potatoes in salted water for ~25 minutes. Drain and press the hot potatoes through a potato ricer. Knead together flour, eggs, and salt into a dough. Bring plenty of salted water to a boil. Stir cornstarch with cold water, then add it to the hot water. With damp hands, shape dumplings from the potato dough and cook them in the hot water for ~20 minutes, ensuring they do not boil.

6. 6.

   Arrange the goose with the red cabbage, potato dumplings, and sauce on a plate. Optionally, toast breadcrumbs in a little butter and garnish the dumplings with this.