Roast Goose with Stuffed Dried Prunes, Savoy Cabbage and Sautéed Apples

Ingredients

• 4 kg goose (1 goose)
• Salt
• Pepper (freshly ground)
• 2 tbsp dried savory
• 2 tart apples
• 500 ml dry white wine
• 200 ml apple juice
• 1 onion
• 1 Garlic clove
• 100 g coarse sausage meat
• 1 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• 12 dried prunes
• butter (for the baking dish)
• 150 g red currants
• 1 onion
• 1 tbsp Vegetable oil
• 2 tsp dried marjoram
• 1 tbsp Sunflower seeds
• 6 small Boskop apples
• 500 g savoy cabbage leaves
• Salt
• 2 tbsp butter

Instructions

1. 1.

   Preheat oven to 220°C fan.

2. 2.

   Wash and pat goose dry, rub inside and out with salt and pepper, sprinkle with savory. Wash apples, cut into pieces and stuff the goose. Stitch or secure the opening with toothpicks. Place goose breast-side down in a roasting pan and put in oven. Add 250 ml water, wine and apple juice and simmer for about 45 minutes. Reduce heat to 160°C, turn goose over and roast another ~2 hours, basting occasionally with pan juices.

3. 3.

   For stuffed prunes, peel onion and garlic and finely dice both. Mix with sausage meat and parsley, season with salt and pepper. Cut a small lid from each prune, remove the pit, hollow slightly and fill with the mixture. Place in a buttered baking dish.

4. 4.

   For sautéed apples, wash and discard currants. Peel onion and dice finely. Heat oil in a pot, add onions, marjoram and sunflower seeds, saute for a few minutes, then stir in currants and remove from heat. Wash apples, halve them and use an apple corer to remove the core generously. Fill halves with currant mixture, reassemble and place with prunes in dish.

5. 5.

   Place prunes and apples in oven with goose during last ~20 minutes.

6. 6.

   Wash, trim and slice savoy cabbage into strips. Blanch in salted water for 4-5 minutes until firm, shock in ice water and drain.

7. 7.

   Remove goose from pan and brown on a rack at 200°C. Cover prunes and apples with foil and take out of oven.

8. 8.

   Strain roasting liquid through a sieve, skim off fat and thicken with flour if desired. Season with salt and pepper.

9. 9.

   Sauté cabbage in hot butter and lightly season.

10. 10.

    Carve goose and arrange on a sauce plate. Add cabbage, sautéed apples and stuffed prunes. Serve remaining sauce separately.