Stuffed Goose with Chestnuts and Apple

Ingredients

• 1 old-fashioned roll
• 150 g shallots
• 2 tbsp butter
• 1 Organic Orange
• 6 small apples
• 3 sprigs thyme
• nutmeg
• freshly ground pepper
• Salt
• 600 g veal patty
• 1 vanilla pod (scraped out the seeds)
• 800 g chestnuts (vacuum-packed, cooked)
• 1 egg
• 2 tbsp cognac
• 1 goose (without giblets, about 3 kg)
• 0.5 l poultry stock (glass bottle)

Instructions

1. 1.

   Soak the roll in warm water. Peel and finely dice the shallots. Heat the butter in a pan and sauté the shallot cubes. Wash the orange, thinly peel its zest, use the rest elsewhere, cut the zest into fine cubes. Quarter the apples, core them, cut half into wedges, the rest into cubes. Rinse the thyme, shake dry, finely chop.

2. 2.

   Preheat the oven to 200°C (400°F) with both fan and conventional heat.

3. 3.

   Squeeze out excess water from the roll and add it along with the thyme, spices, and the roll to the veal patty mixture. Add the vanilla seeds, half of the chestnuts, apple cubes, shallot cubes, egg, orange zest, and cognac; mix thoroughly. Fill the goose cavity with this mixture and tie the opening with kitchen twine. Place the goose breast-side down in a large roasting pan. Prick the skin several times around with a sharp fork or skewer so fat can escape during cooking.

4. 4.

   Pour 250 ml poultry stock into the pan and roast in the preheated oven for about 1 hour, then turn the goose over and roast another ~1.5 hours. In between, add more stock and baste the goose with the liquid. Add the apple wedges, remaining chestnuts, and vanilla pod 30 minutes before the end of cooking.

5. 5.

   Fifteen minutes before finishing, dissolve 2 tbsp salt in 50 ml water and brush the goose with this brine to crisp the skin. Before serving, skim off excess fat from the sauce and season. Remove the twine, plate the goose, and serve with the sauce on the side.