Christmas goose with spicy red cabbage, dumplings and baked apples

Name: Christmas goose with spicy red cabbage, dumplings and baked apples
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Ingredients: 1 ready-to-cook goose (with offal, approx. 4 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS dried marjoram; 10 small apples; 4 Onions; 150 g Mushrooms; 250 g Carrots; 250 g Celeriac; 1 (approx. 1500 g) Red cabbage; 30 g clarified butter; 2 Bay leaves; 1 Cinnamon stick; 6 Juniper berries; 4 Cloves; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 750 g waxy potatoes; 1 Egg yolk (size M); 100 g Potato flour; 400 ml Goose stock; 4-5 Tbsp dark sauce thickener; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 6

1 ready-to-cook goose (with offal, approx. 4 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS dried marjoram
10 small apples
4 Onions
150 g Mushrooms
250 g Carrots
250 g Celeriac
1 (approx. 1500 g) Red cabbage
30 g clarified butter
2 Bay leaves
1 Cinnamon stick
6 Juniper berries
4 Cloves
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
750 g waxy potatoes
1 Egg yolk (size M)
100 g Potato flour
400 ml Goose stock
4-5 Tbsp dark sauce thickener
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Remove offal, neck and fat from the goose. Wash thoroughly from the inside and outside and cut out the fat gland. Rub the inside of the goose with salt, pepper and majors. Wash 4 apples, fill goose with it.
2
Stick together neck and belly opening with wooden skewers. Tie together with kitchen string. Tie legs and wings together. Season the goose with salt and pepper on the outside, place on an oven rack. Peel 2 onions and cut into slices.
3
Clean and sanitize the mushrooms. Peel, wash and cut carrots and celery into large pieces. Put them on the fat pan of the oven and slide them under the grill. Pour on 500 ml water. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 3 1/2-4 hours.
4
Add offal and neck after about 1 3/4 hours. Clean, wash and quarter the red cabbage, cut out the stalk. Cut cabbage into strips. Peel 2 onions and chop finely. Heat clarified butter in a pot and fry onions until translucent.
5
Add the bay leaf, cinnamon, juniper berries, cloves and red cabbage, sauté briefly. Deglaze with 400 ml water, add vinegar and season with salt, pepper and sugar. Bring to the boil, cover and stew for about 50 minutes.
6
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Wash 6 apples and put them on the grill about 30 minutes before the end of the cooking time. Drain the potatoes, quench briefly and remove the skin immediately.
7
Press the hot potatoes through a potato press. Add the egg yolks, 1 teaspoon salt and potato flour and mix well. Form 12 flat dumplings with wet hands (sticks slightly). Put them into a wide pot in boiling water and let them simmer for 15-20 minutes (must not simmer or boil).
8
Keep goose and baked apples warm in the hot oven. Take out the fat pan. Deglaze with goose stock, pour through a sieve, collect in a pot and degrease. Bring to the boil, stir in sauce thickener, simmer for 1 minute and season with salt, pepper and sugar.
9
Carefully lift the dumplings out of the water with a skimmer. Arrange red cabbage, baked apples and goose garnished with marjoram on a plate. Serve the dumplings and sauce separately.