Goose with apple-speculoose-stuffing and giant gnocchi

Name: Goose with apple-speculoose-stuffing and giant gnocchi
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 goose ready to cook (approx. 5 kg); 7-10 Tbsp salt, pepper, sugar; 6 Onions; 6 Apples (e.g. Boskop); 100 g Speculoos; 3 TABLESPOONS dried mugwort or; 2 stem(s) fresh marjoram; 4 Carrots; 50 g liquid honey; 1 package (750 g) Dumpling dough "half & half"; 1 Egg (Gr. M); 7-10 Tbsp Flour; 2 TABLESPOONS clarified butter; 400 ml Poultry stock (glass); 3 TABLESPOONS Cornstarch; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
not easy

RATING

hearty,Winter,oven dishes,Meat & Poultry,advanced,Meat,Poultry,roast,Christmas

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 5 kg)
7-10 Tbsp salt, pepper, sugar
6 Onions
6 Apples (e.g. Boskop)
100 g Speculoos
3 TABLESPOONS dried mugwort or
2 stem(s) fresh marjoram
4 Carrots
50 g liquid honey
1 package (750 g) Dumpling dough "half & half"
1 Egg (Gr. M)
7-10 Tbsp Flour
2 TABLESPOONS clarified butter
400 ml Poultry stock (glass)
3 TABLESPOONS Cornstarch
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Wash the goose inside and out, dab dry. Remove the fat from the abdominal cavity. Rub inside and outside with salt and pepper.
2
Preheat oven (electric cooker: 100 °C/circulating air and gas: see manufacturer). For the filling, peel 2 onions and dice them roughly. Wash, quarter, core and cut apples into slices. Coarsely crumble the Spekulatius.
3
Mix apples, onions, Spekulatius and 2 tablespoons of mugwort. Season with salt and pepper. Fill the apple mixture into the goose and press it firmly. Plug with wooden skewers and tie together with kitchen string. Tie the wings together as well.
4
Place the goose on a fat pan (deep baking tray). Bake in a hot oven for about 7 hours. Now and then prick the skin of the leg so that fat comes out.
5
Peel and quarter 4 onions. Peel, wash and cut the carrots into large pieces. After half of the frying time, spread onions, carrots and 1 tbsp. mugwort around the goose and about 30 minutes later 1⁄2 l water.
6
Approx. 1 hour before the end of the roasting time, turn up the oven temperature (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). 1 1⁄2 Dissolve a teaspoon of salt in 150 ml of boiling water. Stir in honey. Spread the honey mixture over the goose several times approx. 30 minutes before the end of the roasting time until all the honey is used up.
7
For the gnocchi, knead dumpling dough and egg. Form even rolls (approx. 2.5 cm Ø) on a slightly floured work surface. Cut into pieces of approx. 2 cm width. Press each piece in a little with the back of a fork to make gnocchi.
8
Heat the clarified butter in portions in a large pan. Fry the gnocchi in it in portions all around golden yellow.
9
Remove the fat pan from the oven. Put the goose on a grill and keep it warm with the gnocchi in the switched off oven. For the sauce, pour the roast stock together with the vegetables into a sieve, catch the stock in a pot.
10
Push the fat pan under the oven rack. Degrease the sauce with a ladle. Add chicken stock and 100 ml water, bring to the boil. Stir starch and 5-6 tbsp water until smooth. Stir in starch and simmer for about 2 minutes.
11
Season to taste with salt and pepper. Arrange the stuffed goose with some sauce. Add the gnocchi and the rest of the sauce. Red cabbage goes well with it.