Roasted Goose with Quince and Spring Onions

Ingredients

• 4 kg young goose (1 young goose)
• 1 tbsp salt
• 1 tbsp pepper (freshly ground)
• 2 stale rolls
• 6 Spring Onions
• 1 Carrot
• 5 quinces
• 2 Apples
• 20 g fresh lovage
• 1 egg
• a pinch nutmeg
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the goose inside and out, dry thoroughly, and rub with salt and pepper on both sides. Soak the roll in water. Clean and slice the spring onions. Peel and slice the carrot. Wash, quarter, core, and roughly cube the quinces and apples. Wash and finely chop the lovage. Drain the roll, squeeze out excess water, and tear into small pieces. Mix half of the fruit and vegetables with the roll crumbs and egg; season with lovage, nutmeg, salt, and pepper. Stuff the goose and tie it with kitchen twine.

2. 2.

   Poke the goose all around with a toothpick. Heat 250 ml water, place the goose breast-side down in a roasting pan, pour the water over it. Put the pan in a cold oven on the lower rack. Set the oven to 200 °C and roast the goose for about an hour until fat starts to render. Flip the goose so that its legs face up in the pan, add the remaining fruit and vegetables, and roast another 50 minutes. Skim off fat from the pan every 10 minutes and baste the goose with the drippings.

3. 3.

   After 50 minutes increase oven temperature to 240 °C. Remove the goose from the pan, place it breast-side up on a rack over a fat pan below. Mix 2 tbsp salt with 50 ml water and brush the goose with this brine to crisp the skin. Return to the lower rack and roast for another 30 minutes. Slice the goose onto a hot plate for serving; strain the sauce and serve separately.