Festive roast goose Italian style

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Remove fat (flomen) from the goose. Wash the goose thoroughly inside and out and cut out the fat gland. Wash the neck, stomach, liver and heart and put aside. Season goose inside and outside with salt and pepper. Wash sage, rosemary and oregano, dab dry and chop coarsely except for a little bit for garnishing. Peel 3 onions and 3 cloves of garlic, cut both roughly into pieces and mix with the herbs. Add to the goose.

2. 2

   Tie legs and wings together. Put the goose with the breast side down in a fat pan and pour about 1/8 litre of water on it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 3 1/2 - 4 hours. After 1 1/2 - 2 hours turn the goose and drain the fat. Spread the neck, stomach, liver and heart around the goose and gradually pour on approx. 1/2 litre of hot water. Meanwhile peel and finely chop the rest of the onions and garlic. Wash the tomatoes, dab dry and cut in half. Wash basil, dab dry and cut into fine strips. Heat olive oil in a pan. Brown the onions and garlic and add the tomatoes. Cover and stew for about 5 minutes. Put the gnocchi in plenty of boiling salted water and boil them for about 2 minutes. Pour onto a sieve, drain and mix with the basil and tomatoes. Brush the goose with salted water about 10 minutes before the end of the cooking time to make it crispy.

3. 3

   Heat olive oil in a pan. Brown the onions and garlic and add the tomatoes. Cover and stew for about 5 minutes. Put the gnocchi in plenty of boiling salted water and boil them for about 2 minutes. Pour onto a sieve, drain and mix with the basil and tomatoes. Brush the goose with salted water about 10 minutes before the end of the cooking time to make it crispy. Keep the finished goose warm. Pour the stock through a sieve. Dissolve the roast with a little hot water and pour into the stock. Degrease the stock, let it boil down a bit if necessary and add it to the gnocchi. Season gnocchi with salt and pepper. Carve the goose and arrange on plates with the tomato gnocchi. Serve garnished with rosemary. Serve with a mixed leaf salad

4. 4

   Pour the stock through a sieve. Dissolve the roast with a little hot water and pour into the stock. Degrease the stock, let it boil down a bit if necessary and add it to the gnocchi. Season gnocchi with salt and pepper. Carve the goose and arrange on plates with the tomato gnocchi. Serve garnished with rosemary. Serve with a mixed leaf salad

5. 5

   Attention: 600 g of goose fat are deducted

Nutrition Facts

KCAL
810 kcal

CARBS
57 g

FATS
40 g

PROTEINS
45 g