Stuffed Goose with Orange Sauce and Ginger Red Cabbage

Ingredients

• 4.5 kg pre-cooked goose (1 pre-cooked goose)
• salt, freshly ground pepper
• 250 g white bread
• 250 g dried fruit
• 50 g almond sticks
• 2 tsp thyme
• 800 ml poultry stock
• juice of two oranges
• 3 tbsp cornstarch
• 1 onion
• 2 tbsp oil
• 1 kg red cabbage
• 40 g fresh ginger
• 1 tbsp sugar (and a little more to taste)
• 5 cloves
• 2 Bay leaves
• 125 ml dry red wine
• red wine vinegar
• salt, freshly ground pepper

Instructions

1. 1.

   Rinse the goose and pat it dry. Season inside and out with salt and pepper. Cube the white bread. Chop the dried fruit into small pieces. Mix the bread, fruit, almonds, and thyme together. Stuff the goose with this mixture. Secure the opening with wooden skewers. Place on the oven tray.

2. 2.

   Roast the goose in a preheated oven at 180-200°C (gas: level 3-4, fan: 160-180°C) for about 3½ hours. After roughly one hour pour in 400 ml poultry stock. Baste the goose with stock occasionally during the whole roasting time and skim off excess fat as needed. After two hours add the remaining stock. Transfer the goose to a platter and keep warm in the oven. Optionally crisp the skin briefly under the preheated grill. Deglaze the pan, remove fat, and pour into a saucepan. Mix cornstarch with orange juice and use it to thicken the sauce. Season with salt and pepper.

3. 3.

   Clean, finely chop, wash, and drain the red cabbage. Peel and dice the onion and ginger. Heat oil in a pan. Sauté the onion, sprinkle sugar over it, and let caramelize briefly. Add the cabbage and spices, then stir in the red wine. Cover and cook for 45 minutes. Season with vinegar, sugar, salt, and pepper. Remove the spices.

4. 4.

   Carve the goose and serve with the stuffing and red cabbage.