Stuffed Goose

Ingredients

• 3.5 kg goose
• Salt
• white pepper (freshly ground)
• juice of one lemon
• paprika powder (sweet)
• 1 package fresh dumpling dough (refrigerated section)
• 1 large vegetable onion
• 1 tbsp butter
• 2 Apples
• 1 tsp dried thyme
• 200 g peeled and cooked chestnuts (canned)
• 1 tsp mugwort
• 2 Garlic cloves
• 100 ml beer (dark, Doppelbock)
• 2 tsp cornstarch

Instructions

1. 1.

   Wash the goose hot, pat dry, and rub inside and out with salt, pepper, paprika powder, and lemon juice.

2. 2.

   Peel the apples, quarter them, remove cores, slice into rounds, and drizzle with lemon juice.

3. 3.

   Peel the onion, finely dice it, and sauté in butter until translucent. Add the apples and cook for about 3 minutes until soft. Stir in drained chestnuts, thyme, mugwort, and crushed garlic into the dumpling dough. Season with salt, pepper, and paprika.

4. 4.

   Fill the goose from the neck opening with half of the dumpling mixture, then secure the opening with wooden skewers. Add the remaining filling through the belly opening, securing it (freeze any leftover filling or use elsewhere). Slide the goose into a roasting tube prepared according to package instructions, seal the ends, and puncture the tube at the top multiple times. Place on a cold oven rack.

5. 5.

   Transfer to a preheated 190°C oven (lower rack), slide the oven's fat pan underneath, and roast for about 2.5-3 hours. Then cut slits in the bottom foil, catch the drippings and fat in the oven's fat pan.

6. 6.

   Remove the tube, strain the drippings into a pot through a sieve. Turn the goose in the oven, brush with half the beer, and bake uncovered for about 30 minutes until crisp, placing the fat pan back under the rack.

7. 7.

   Skim off the fat from the drippings and set aside (for goose lard!). Season the drippings with salt, pepper, and paprika. Whisk the cornstarch with the remaining beer, stir into the sauce, bring to a boil, and thicken.

8. 8.

   Serve the stuffed goose.