Crispy goose with honey cake apples

Name: Crispy goose with honey cake apples
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 1 goose ready to cook (4-4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Onions; 3 Carrots; 1 Stalk leek (leek); 75 g Butter; 100 g diced lean ham; 1 potty Thyme; 1 (400 g) Package Butter-Brioche; 2 (400 ml each) Glasses of goose stock; 1 (approx. 1.5 kg) Red cabbage; 125 g dried cherries; 50 g Goose fat; 2–3 Bay leaves; 5 Cloves; 5 Juniper berries; 100 g Sour cherry jam; 75 ml Balsamic vinegar; 7-10 Tbsp Sugar; 3 small apples (about 100 g each); 25 g Honey cake; 4 TABLESPOONS Soy sauce; 4 TABLESPOONS Maple syrup; 4 TABLESPOONS dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

1 goose ready to cook (4-4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Onions
3 Carrots
1 Stalk leek (leek)
75 g Butter
100 g diced lean ham
1 potty Thyme
1 (400 g) Package Butter-Brioche
2 (400 ml each) Glasses of goose stock
1 (approx. 1.5 kg) Red cabbage
125 g dried cherries
50 g Goose fat
2–3 Bay leaves
5 Cloves
5 Juniper berries
100 g Sour cherry jam
75 ml Balsamic vinegar
7-10 Tbsp Sugar
3 small apples (about 100 g each)
25 g Honey cake
4 TABLESPOONS Soy sauce
4 TABLESPOONS Maple syrup
4 TABLESPOONS dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose inside and out, dab dry and rub with salt and pepper. Peel the onions, cut 2 into slices. Peel or clean carrots and leek, wash and cut into pieces.
2
Finely dice two onions and sauté in hot butter. Fry the diced ham briefly. Remove from heat. Wash the thyme, put 3 stems aside and remove the leaves from the rest. Cut the brioche into small cubes.
3
Knead well with the onion mixture and thyme leaves. Fill into the goose. Close the opening with skewers and tie up with kitchen string. Place the goose on the fat pan. Arrange onion slices, carrots and leek around it.
4
In the preheated oven.
5
(electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) Fry for approx. 4-4 1⁄2 hours. After approx. 2 hours, gradually pour on the stock.
6
Clean, wash and quarter the red cabbage and cut into strips from the stalk. Roughly chop the cherries. Dice remaining onion and sauté in hot lard. Laurel, cloves, juniper and cherries approx.
7
Stew for 5 minutes. Add the cabbage and continue steaming for about 10 minutes, stirring occasionally. Stir in jam, vinegar and 1⁄8 l water. Season with salt, pepper and 1 tsp. sugar. Bring to the boil, cover and stew for about 1 1⁄2 hours.
8
Season to taste again.
9
Wash and halve the apples and remove the cores. Crumble the honey cake finely and fill it into the cavities of the apples. About 30 minutes before the end of the cooking time, place the honey cake on the fat pan. Mix soy sauce, maple syrup and 4 tbsp. water.
10
Spread the goose with it again and again.
11
Keep goose and apples warm. Pour stock through a sieve, degrease and bring to the boil again. Thicken with sauce thickener and possibly season with salt and pepper. Serve everything. Garnish with remaining thyme.
12
Breaded potato noodles with flaked almonds taste good with it.