Goose à la Ahlschwedt filled with chestnuts, plums, apples with potato dumplings

Name: Goose à la Ahlschwedt filled with chestnuts, plums, apples with potato dumplings
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 6 Apples; 2 (100 g each) Potatoes; 100 g Chestnuts (canned); 100 g dried soft plums; 1 TEASPOON dried mugwort; 1 TEASPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 4 kg) ready-to-cook goose; 1 collar Soup vegetables; 1 (approx. 1.2 kg) small head red cabbage; 1 Onion; 2 TABLESPOONS clarified butter; 1 Cinnamon stick; 1 Bay leaf; 1 TEASPOON Juniper berries; 200 ml dry red wine; 6-10 Tbsp Cider vinegar; 3 TABLESPOONS sugar + something to taste; 1 package (750 g) Dumpling dough Thuringian style half & half; 1 1/2 (à 400 ml) Glasses of duck stock; 2 TABLESPOONS Cornstarch; 2-3 stem(s) flat leaf parsley; 1 TABLESPOON Honey; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

6 Apples
2 (100 g each) Potatoes
100 g Chestnuts (canned)
100 g dried soft plums
1 TEASPOON dried mugwort
1 TEASPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 4 kg) ready-to-cook goose
1 collar Soup vegetables
1 (approx. 1.2 kg) small head red cabbage
1 Onion
2 TABLESPOONS clarified butter
1 Cinnamon stick
1 Bay leaf
1 TEASPOON Juniper berries
200 ml dry red wine
6-10 Tbsp Cider vinegar
3 TABLESPOONS sugar + something to taste
1 package (750 g) Dumpling dough Thuringian style half & half
1 1/2 (à 400 ml) Glasses of duck stock
2 TABLESPOONS Cornstarch
2-3 stem(s) flat leaf parsley
1 TABLESPOON Honey
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel 2 apples, cut into eighths and core them. Peel, wash and halve the potatoes. Mix apples, potatoes, chestnuts, plums, mugwort and marjoram. Season with salt, pepper
2
Remove offal, neck and fat from the goose. Wash the goose thoroughly inside and out. Cut out the fat gland. Season abdominal cavity with salt and pepper. Fill the goose with the apple mixture. Close the neck and belly opening with wooden skewers. Tie up with kitchen string. Tie legs and wings together. Season goose with salt and pepper and put it on the oven rack. Slide the fat pan of the oven under it. Pour on 1/4 litre of water. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 4 hours. Clean or peel and wash the soup vegetables, cut them into large pieces and after approx. 3 hours add them to the goose on the fat dish.
3
Peel 2 apples, quarter them, core them and cut them into pieces. Clean the red cabbage, quarter it and cut out the stalk. Cut cabbage into fine strips. Peel and halve the onion and cut it into strips. Heat clarified butter in a pot and fry onion until transparent. Add red cabbage, apple pieces, cinnamon, bay leaf, juniper berries and red wine. Season with vinegar, salt and sugar. Bring to the boil and simmer for 45-60 minutes
4
Brush the goose with salt water about 30 minutes before the end of the cooking time. Knead the dumpling dough well with your hands, turn into 12 dumplings. Cook in boiling salt water for about 20 minutes
5
Lift the goose off the grill and keep it warm. Pour gravy through a sieve into a pot and degrease. Remove the roasting juices from the pan with a little water and pour in. Fill up the gravy with duck stock to approx. 800 ml. Bring to the boil. Mix 5 tbsp. water and starch. thicken sauce with it, bring to the boil again and season with salt, pepper and sugar
6
Wash parsley, shake dry and chop finely. Wash 2 apples, cut out the core and cut the apples into approx. 1 cm thick slices. Heat the honey in a large pan and caramelise the apple slices on both sides for 2-3 minutes until golden brown. Arrange the goose together with the red cabbage and caramelized apple slices on a plate. Lift the dumplings out of the water with a skimmer, pour into a bowl and sprinkle with parsley. Add sauce and dumplings