Dithmarsch roast goose with baked apple

Arlie Wyatt
very easy
3 1
255 mins
255 mins


Servings: 6
  • 800 g floury potatoes
  • 7-10 Tbsp Salt
  • 4 Onions
  • 2 sour apples (e.g. Boskop)
  • 3-4 Stem(s) Lemon balm
  • 1 tablespoon (approx. 10 g) Butter
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 (approx. 5 kg) ready-to-fry goose
  • 700 ml Goose or poultry stock
  • 8 small red skinned apples (approx. 125 g each)
  • 100 g Marzipan raw mass
  • 75 g Raisins
  • 30 g Almond slivers
  • 7-10 Tbsp Sauce thickener
  • 7-10 Tbsp Grease
  • 7-10 Tbsp wooden skewers
  • 7-10 Tbsp Kitchen yarn
  • 7-10 Tbsp possibly aluminium foil


  1. 1

    Peel, wash and cut the potatoes into large pieces. Cook in boiling salted water for about 20 minutes. In the meantime peel and finely dice the onions. Wash 2 sour apples, grate them dry, quarter them and remove the core.

  2. 2

    Cut the apple quarter into pieces. Wash lemon balm, shake dry and chop coarsely.

  3. 3

    Drain the potatoes and press them through a potato ricer. Heat 1 tablespoon of butter in a frying pan. Fry the onions until translucent, turning them over. Mix the onions with the potatoes, lemon balm and apple pieces, season to taste with salt, pepper and nutmeg.

  4. 4

    Remove adhering fat from the goose. Wash the goose, dab dry and rub with salt and pepper inside and out. Add the stuffing to the goose. Close the opening with wooden skewers, tie with kitchen string.

  5. 5

    Place the goose on the oven rack, push the rack into the middle rail of the oven. Pour the stock into the fat pan, slide it under the grill with the goose into the oven. In the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  6. 6

    manufacturer) cook for 3-3 1/2 hours. Sprinkle goose with stock several times in between.

  7. 7

    In the meantime wash the remaining apples and grate them dry. Cut off the lids of 6 apples, put the lid aside. Hollow out apples with a ball cutter, leaving a rim of about 0.5 cm. Cut remaining apples into quarters, remove core.

  8. 8

    Cut quarters into fine cubes. Coarsely grate the marzipan. Mix with apple cubes, raisins and almonds. Pour the filling into the prepared apples, place the lid on. Place the baked apples in a greased ovenproof dish and put them in the oven about 30 minutes before the end of the cooking time.

  9. 9

    Alternatively, place on 2 appropriately sized greased pieces of foil next to the goose on the grill.

  10. 10

    Dissolve 50 g salt in 100 ml water. Brush the goose with salt water about 30 minutes before the end of the cooking time. For the sauce, degrease the roast stock and pour into a pot. Let it boil down at medium heat for about 10 minutes.

  11. 11

    Bind with sauce thickener as desired. Cut the goose into pieces and arrange on a plate with baked apples. Add sauce and filling. Potato dumplings and red cabbage taste good with it.

Nutrition Facts

1060 kcal
57 g
57 g
67 g