Christmas goose with glazed rutabaga-carrot vegetables

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   Wash and quarter 1 kg apples and cut out the core. Wash the thyme and marjoram, dab dry and pluck off the leaves, except for something to garnish. Mix apples and herbs. Remove fat (flomen) from the goose. Wash the goose thoroughly inside and out and cut out the fat gland. Wash the neck, stomach, liver and heart and put aside. Season goose with salt and pepper. Fill goose with apples. Plug abdominal cavity and tie up with kitchen string. Tie legs and wings together as well.

2. 2

   Put the goose with the breast side down in a fat pan and pour about 1/8 litre of water on it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 3 1/2 - 4 hours. After 1 1/2 - 2 hours turn the goose and drain the fat. Peel and wash the carrots and cut 200 g roughly into pieces. Peel onions and cut them into 2 quarters. Arrange neck, offal, carrots and onion pieces around the goose and fry the goose until done. Gradually pour on about 1/2 litre of hot water and brush the goose with the roast stock from time to time. Halve the remaining apples (4 pieces), cut out the core and put them into the oven 20 minutes before the end of the roasting time. Clean and wash the turnip. Cut turnip and remaining carrots into sticks. Chop the remaining onions finely. Bring the stock to the boil and cook the vegetables for about 15 minutes. Pour onto a sieve and collect the stock. Caramelise the sugar in a pot and add 150 ml of hot stock and vinegar. Bring to the boil, toss the vegetables in it and simmer for about 5 minutes. Wash parsley, dab dry and chop except for something to garnish. Stir the parsley into the vegetables, season with salt and pepper and keep warm. Brush the goose with salted water about 10 minutes before the end of the cooking time so that it becomes nice and crispy. Keep the finished goose and the baked apple halves warm.

3. 3

   Chop the remaining onions finely. Bring the stock to the boil and cook the vegetables for about 15 minutes. Pour onto a sieve and collect the stock. Caramelise the sugar in a pot and add 150 ml of hot stock and vinegar. Bring to the boil, toss the vegetables in it and simmer for about 5 minutes. Wash parsley, dab dry and chop except for something to garnish. Stir the parsley into the vegetables, season with salt and pepper and keep warm. Brush the goose with salted water about 10 minutes before the end of the cooking time so that it becomes nice and crispy. Keep the finished goose and the baked apple halves warm. Pour the baking stock through a sieve. Dissolve the roast with a little hot water and pour into the stock. Degrease the stock and pour the goose stock from the glass. Bring sauce to the boil, stir in sauce thickener and bring to the boil again briefly. Refine sauce with cream and season to taste with salt and pepper. Fill apple halves with cranberries. Arrange goose with glazed turnip vegetables and filled apples on a large plate. Serve garnished with fresh herbs. Serve with sauce extra. Duchess potatoes taste good with it

4. 4

   Pour the baking stock through a sieve. Dissolve the roast with a little hot water and pour into the stock. Degrease the stock and pour the goose stock from the glass. Bring sauce to the boil, stir in sauce thickener and bring to the boil again briefly. Refine sauce with cream and season to taste with salt and pepper. Fill apple halves with cranberries. Arrange goose with glazed turnip vegetables and filled apples on a large plate. Serve garnished with fresh herbs. Serve with sauce extra. Duchess potatoes taste good with it

5. 5

   Attention: 600 g of goose fat are deducted

Nutrition Facts

KCAL
800 kcal

CARBS
49 g

FATS
40 g

PROTEINS
44 g