Crispy roast goose with dumpling and dumpling and two different sauces

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   For the filling chop dried fruit coarsely. Wash the marjoram and shake dry, pluck off the leaves. Wash apples, quarter them, remove seeds and cut into large pieces. Peel 2 onions and chop them roughly.

2. 2

   Mix everything, season with salt and pepper.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove any offal from the goose. Wash the inside and outside of the goose thoroughly and pat dry. Season inside and outside with salt and pepper.

4. 4

   Add the stuffing to the goose. Plug the opening with skewers and wrap it with kitchen string. Tie legs and wings together as desired. Place the goose on the oven rack with the breast facing upwards. Clean or peel, wash and chop the soup vegetables and 1 onion.

5. 5

   Spread the vegetables and onion in a fat pan (deep baking tray; approx. 32 x 39 cm). 1⁄4 l Pour on water. Place the oven rack on the fat pan, push both into the hot oven. Fry the goose for about 4-4 1⁄2 hours.

6. 6

   Now and then prick the skin of the leg so that fat comes out. About 45 minutes before the end of the cooking time, mix 100 ml water and 1 tbsp. salt. Brush the goose with it every 15 minutes.

7. 7

   For the bread dumplings peel 1 onion and chop finely. Steam in 1 tbsp. hot clarified butter for about 5 minutes. Let cool off. Wash parsley and shake dry. Pluck off the leaves and chop them.

8. 8

   Cut white bread into cubes. Mix milk and eggs, season with pepper and 2 pinches of nutmeg. Stir egg milk, onions and parsley into the bread. Let the dumpling mixture steep for about 20 minutes.

9. 9

   For the potato dumplings form dumpling dough into 8 dumplings. Cook in boiling salted water according to package instructions. Also form 8 dumplings from the dumpling mixture. Let dumplings simmer in boiling salt water for about 15 minutes.

10. 10

    Lift out, drain and allow to cool.

11. 11

    For the goose sauce, remove the fat pan from the oven about 30 minutes before the end of the cooking time (slide another tray under the grill). Pour frying stock through a sieve into a measuring cup, allow to cool and degrease.

12. 12

    Dissolve the frying set from the fat pan with a little water and add. Fill up the stock with apple juice and water to a total of approx. 1⁄2 l Boil up in a pot. Stir 1 tbsp. starch with 3 tbsp. water until smooth. Stir into the boiling sauce and leave to stand for about 2 minutes.

13. 13

    Season with salt, pepper and 1 pinch of sugar, keep warm.

14. 14

    For the cranberry sauce simmer nectar with cranberries covered for about 5 minutes. Season with salt and 2 tablespoons sugar. Stir 1 tablespoon starch with 3 tablespoons of water until smooth. Stir into the boiling cranberries. Simmer for about 2 minutes while stirring.

15. 15

    Add about 150 ml goose sauce.

16. 16

    Cut bread dumplings and potato dumplings into slices. Heat the rest of the clarified butter in a large pan in portions. Fry the dumpling and dumpling slices on both sides for about 5 minutes. Take the goose out of the oven and carve it.

17. 17

    Serve with dumpling and dumpling slices and both sauces. Red cabbage tastes good with it.