Stuffed Goose Roast with Roasted Apples

Ingredients

• 1 goose (ready to cook, with giblets, about 3.5-4 kg)
• Salt
• black pepper (freshly ground)
• 6 stale rolls
• 300 ml lukewarm milk
• 2 shallots
• 2 apples (e.g., Boskop)
• 40 g Butter
• 2 tbsp freshly chopped parsley
• 2 Eggs
• 1 Carrot
• 0.25 head of celeriac
• 0.5 stalk of leek
• 1 vegetable onion
• 700 ml duck stock
• 6 ripe apples (e.g., Boskop)
• 2 tbsp lemon juice
• 100 g dried cranberries
• 100 ml apple juice
• 2 tbsp powdered sugar
• 1 tbsp flour
• 1 tbsp butter

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Rinse the goose hot, pat dry, and rub inside and out with salt, pepper, and bay leaves. Cut the rolls into small pieces and pour lukewarm milk over them. Peel and finely dice the shallots. Peel, quarter, core, and finely dice the apples. Wash, pat dry, and chop the giblets. Melt 20 g of butter in a pan and sauté the shallot until translucent. Add the giblets and apples and cook for another 5 minutes. Stir in parsley and season with salt and pepper. Mix the mass with the eggs into the softened rolls, knead well, season again, and fill the goose cavity. Tie the cavity shut with kitchen twine and place it breast-side down in a roasting pan. Pour in 2 cups of water and roast the goose for about 50 minutes in the preheated oven. Meanwhile, peel and roughly dice the vegetables and onion. Add the vegetables to the roasting pan, let them brown, and pour over half the duck stock. Reduce the oven temperature to 200°C with upper and lower heat, turn the goose, and roast for another 2½–3 hours, basting occasionally with the remaining stock. In the meantime wash the apples, cut off the top, remove the core, and brush the cut surface with lemon juice. Place the apples in a buttered baking dish. Drain and rinse the cranberries, then boil them together with the apple juice in a pot for 5–8 minutes over medium heat. Remove from the stove, let cool slightly, and fill the apples with this mixture. Drizzle with the remaining melted butter, dust with powdered sugar, and place in the oven with the goose 35 minutes before the end of cooking. Remove the finished goose from the oven, set it on a plate, and let rest briefly. Meanwhile, de-fat the roasting stock and strain it into a new pot, squeezing out the vegetables well. Bring the stock to a boil, thicken with a roux made from equal parts flour and butter, and adjust seasoning. Plate the roasted apples alongside the goose and serve the sauce separately.