Crispy goose with baked fruit

Name: Crispy goose with baked fruit
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 1 Onion; 4 discs White bread; 250 g Backfruit; 1 TEASPOON ground cinnamon and dried marjoram; 1 goose ready to roast (4-4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bunch of greens; 1 (approx. 1 kg) Savoy cabbage; 1-2 TABLESPOONS Cornstarch; 400 ml Goose stock (glass); 50 g Hazelnut flakes; 2 TABLESPOONS Butter; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

1 Onion
4 discs White bread
250 g Backfruit
1 TEASPOON ground cinnamon and dried marjoram
1 goose ready to roast (4-4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bunch of greens
1 (approx. 1 kg) Savoy cabbage
1-2 TABLESPOONS Cornstarch
400 ml Goose stock (glass)
50 g Hazelnut flakes
2 TABLESPOONS Butter
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop the onion. Dice the bread. Mix bread, onion and baked fruit. Season with cinnamon and marjoram. Cut off the neck of the goose. Cut out the fat gland and remove the yellow fat from the abdominal cavity.
2
Wash the goose inside and out.
3
Rub the goose inside and outside with salt and pepper. Fill in fruit mixture. Cover the belly opening with skewers and wrap each skewer with yarn. Knot at the bottom. Tie the two wings together with kitchen twine so that they lie against the body of the goose.
4
Tie the clubs together in the same way. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).
5
Clean or peel, wash and chop the soup greens. With the neck and 1⁄2 l water on the fat pan (deep baking tray). Place the goose on a gridiron over the fat pan. Roast in the oven for 4-4 1⁄2 hours.
6
...and prick the skin of the club so that fat comes out. Possibly add 1⁄8-1⁄4 l water.
7
Take the fat pan out of the oven for a short time. Pour the roast stock through a sieve into a pot. Push the fat pan back under the goose immediately. Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4).
8
Mix 3 tbsp. water and 1 tsp. salt. Brush the goose 2-3 times 15 minutes before the end of the cooking time.
9
Chill the stock for 10-15 minutes until the fat has collected on the surface. Then dip a ladle so that only the fat runs into it. Skim until the fat is gone.
10
In the meantime clean, wash and cut the cabbage into strips. Steam in approx. 100 ml lightly salted water covered for approx. 10 minutes.
11
For the sauce, stir the starch and 3-4 tablespoons of water until smooth. Boil up the collected stock and the goose stock (glass). Stir in the starch and simmer for 2-3 minutes. Season to taste with salt and pepper. Roast the nuts.
12
Add butter and melt in it. Swivel the savoy cabbage in it.
13
Carve the goose: Make a circular incision in the body of the goose and cut the joint with poultry shears. On the same side, cut off the wing as well. On the other side, cut off the leg and wings in the same way.
14
Cut down the breast flesh parallel to the sternum as a whole. Then cut across into pieces. Arrange everything. Parsley potatoes taste good with it.