Christmas goose

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the goose and pat dry. Rub the inside and outside with salt and pepper. For the filling, wash and chop the offal. Heat the oil. Fry the offal briefly. Wash, quarter, core and dice apples. Wash the marjoram (put a bouquet aside for garnishing) and chop.

2. 2

   Mix the prepared ingredients. Season with salt and pepper. Fill into the goose. Close the opening with a wooden skewer and wrap it with kitchen string. Clean, wash and roughly dice the soup greens. Put the goose and the prepared soup vegetables on the fat pan of the oven. Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 2 1/2 hours. After 30 minutes, pour 1/2 litre of water over it, then pour the resulting gravy over it at intervals. In the meantime, clean, wash and slice the savoy cabbage. Cook in boiling salted water for about 15 minutes. Just before serving, toss in hot fat. Remove the goose from the fat pan and keep warm. Skim off the goose fat so that only the gravy remains. Pour through a sieve.

3. 3

   In the meantime, clean, wash and slice the savoy cabbage. Cook in boiling salted water for about 15 minutes. Just before serving, toss in hot fat. Remove the goose from the fat pan and keep warm. Skim off the goose fat so that only the gravy remains. Pour through a sieve. Fill up with red wine, cream and 1/8 litre water. Bring to the boil. Stir in sauce thickener. Season with salt and pepper. Serve the goose garnished with apple slices and marjoram. Chop the nuts and roast them in a dry pan. Add cranberries and pour over the savoy cabbage. Pass sauce extra

4. 4

   Bring to the boil. Stir in sauce thickener. Season with salt and pepper. Serve the goose garnished with apple slices and marjoram. Chop the nuts and roast them in a dry pan. Add cranberries and pour over the savoy cabbage. Pass sauce extra

5. 5

   Cloth: Baier Nickel