Stuffed Goose Roast

Ingredients

• 1 pre-cooked goose (about 4 kg)
• Salt
• black pepper (freshly ground)
• 8 tart apples (e.g., Boskop)
• 200 g lingonberries
• 5 thyme sprigs
• 1 rosemary sprig

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heating.

2. 2.

   Wash the goose, pat dry, and rub inside and out with salt and pepper. Wash the apples, quarter them, remove cores, and cut into wedges. Rinse the lingonberries, wash, and drain.

3. 3.

   Wash thyme and rosemary, shake off excess water, pluck leaves from stems, and finely chop. Place two-thirds of the apple wedges with the lingonberries and herbs inside the goose, then sew the opening closed with kitchen twine.

4. 4.

   Place the goose breast-side down in a roasting pan, pour 100 ml hot water into the bottom, cover, and roast for about 1 hour 15 minutes. Baste occasionally with pan juices, adding more hot water if needed.

5. 5.

   Turn the goose over, continue basting with juices, insert a toothpick under each wing to keep it open, add the remaining apple wedges on the side, and roast uncovered for another 1.5 hours.

6. 6.

   Brush the goose with saltwater, raise the oven temperature to 200°C (400°F), and finish roasting until the skin is crisp, about 10-15 minutes.

7. 7.

   Remove the goose from the oven, slice it, and arrange on a platter with the roasted apples. Garnish optionally with grapes and grape leaves if desired.

8. 8.

   Reduce the pan juices, remove excess fat, and season to taste.