Stuffed Goose Roast with Apples and Potato Dumplings

Ingredients

• 4 kg young goose (1 young goose)
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 3 sprigs fresh marjoram
• 2 onions
• 1 Carrot
• 150 ml dark non-alcoholic beer
• 1200 g tart apples (6 apples)
• 1200 g starchy potatoes
• 150 g whole wheat spelt flour
• 2 Eggs
• 1 tbsp Cornstarch
• 4 tbsp whole grain breadcrumbs
• 5 tbsp butter

Instructions

1. 1.

   Wash and thoroughly dry the goose inside and out, removing any feather remnants if necessary.

2. 2.

   Rub the goose inside and out with salt and pepper.

3. 3.

   Peel the onion and carrot and cut into large pieces. Wash the apples, halve them, core them, and slice them into thick wedges including the skin. Stuff the goose with the onion, carrot, marjoram, and as many apple wedges as possible, then secure tightly with kitchen twine.

4. 4.

   Bring 250 ml of water to a boil, place the goose breast-side down in a roasting pan, and pour the boiling water over it.

5. 5.

   Place the roasting pan on the lower rack of a cold oven. Set the oven to 200 °C (180 °C fan; gas level 3) and roast the goose for about 1½ hours until fat begins to render.

6. 6.

   Turn the goose so that its legs face up in the pan. Prick the skin below the legs and wings several times to allow fat to escape, then roast for another 50 minutes. Skim off fat from the pan every 10 minutes and baste the goose with the drippings.

7. 7.

   Increase the oven temperature to 250 °C (220 °C fan; gas highest level). Remove the goose from the pan, place it leg-side up on a rack, brush with beer, and return it to the lower rack. Roast for an additional 30 minutes, basting frequently until the skin is crisp and brown. Fifteen minutes before finishing, add remaining apple wedges to the fat pan and roast them together. Remove and keep warm.

8. 8.

   For the dumplings, wash the potatoes and boil in water for 20 minutes. Drain, peel while hot, and press through a potato ricer. Knead with flour, eggs, and salt into a dough.

9. 9.

   Bring plenty of salted water to a boil. Dissolve the cornstarch in cold water and add it to the boiling water. Using damp hands, shape dumplings from the potato dough and cook in the hot water covered for 20 minutes without bringing to a boil.

10. 10.

    Keep the finished goose warm in a turned-off oven while preparing the sauce. Skim fat from the roasting pan and any fat pan, strain each into a pot, scraping up browned bits with boiling water. Bring to a simmer and reduce as needed, seasoning with salt and pepper. Plate the goose with roasted apple wedges on a large platter, serve dumplings and sauce separately.