Christmas goose with apple-red wine sauce

Name: Christmas goose with apple-red wine sauce
Cook time: 9 h
Total time: 9 h
Yield: 6
Ingredients: 7 Onions; 6 Apples (e.g. Elstar); 7 Stem(s) Thyme or mugwort; 1 Organic orange (the skin of it); 1/2 TEASPOON ground cinnamon; 7-10 Tbsp salt, pepper, sugar; 1 (approx. 4.5 kg) ready-to-cook goose; 2 discs (150 g) Wholemeal rye bread; 150 ml dry red wine; 400 ml Chicken stock (glass); 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

A Christmas goose filled with apple and cinnamon - everyone will love it, I'm sure! That's why this year, too, the roast with heavenly filling and sauce may play the leading role at the feast.

COOK TIME
540 mins

TOTAL TIME
540 mins

Ingredients

Servings: 6

7 Onions
6 Apples (e.g. Elstar)
7 Stem(s) Thyme or mugwort
1 Organic orange (the skin of it)
1/2 TEASPOON ground cinnamon
7-10 Tbsp salt, pepper, sugar
1 (approx. 4.5 kg) ready-to-cook goose
2 discs (150 g) Wholemeal rye bread
150 ml dry red wine
400 ml Chicken stock (glass)
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, peel 4 onions and dice them coarsely. Wash 3 apples, quarter them, remove seeds and dice them coarsely. Wash the thyme, shake dry. Mix 3 stems with apple pieces, onions, orange peel, cinnamon, salt, pepper and 1⁄2 tsp. sugar.
2
Remove any offal from the goose. Wash goose thoroughly inside and outside, dab dry. Season inside and outside with salt and pepper. Add the filling to the goose. Close the opening with skewers and wrap it with kitchen string. Tie the legs together as desired.
3
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Place bread in a large roasting pan or on a fat pan. Place the goose on top with the breast facing upwards. Cut the rest of the onions into wedges. Leave the remaining apples whole or cut them in half and core them as desired. Mix with onion wedges and remaining thyme. Season with salt and pepper. Arrange around the Christmas goose. Fry in a hot oven for about 7 hours. Now and then prick the leg skin so that fat comes out.
4
Mix 100 ml water with 1 tablespoon salt. Remove the roaster. Lift out the goose and put it on a grill. Put it back into the oven and put a fat pan under it. Turn up the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Fry for another 50-60 minutes, brushing with salt water every 15 minutes.
5
For the sauce, take the bread out of the roaster and put it aside. Skim the fat from the gravy. Put apples and onions through a sieve into a pot, bring to the boil. Pour in wine and stock. Simmer open for about 10 minutes.
6
Add bread to the sauce. Puree the sauce with a hand blender and pass through a fine sieve again. Season to taste with salt and pepper. Carve the Christmas goose. Serve with sauce and side dishes.