Goose with apple-speculoose-stuffing with red cabbage and gnocchi

Name: Goose with apple-speculoose-stuffing with red cabbage and gnocchi
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 6
Ingredients: 1 goose ready to cook (approx. 5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Onions; 6 Apples; 3 Stem(s) Mugwort; 100 g brown cakes (e.g. Kemm's cakes); 1 TABLESPOON Sugar; 4 Carrots; 1000 ml Goose stock (glass); 50 g liquid honey; 1 (approx. 1.7 kg) Head red cabbage; 25 g Lard; 0?$? Bay leaves; 1 TABLESPOON Juniper berries; 5–7 Cloves; 150 ml clear apple juice; 50 ml light balsamic vinegar; 75–100 g treacle; 1 package (750 g) dumpling dough half & half; 1 egg (size M); 40 g clarified butter; 20–25 g Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
525 mins

TOTAL TIME
525 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Onions
6 Apples
3 Stem(s) Mugwort
100 g brown cakes (e.g. Kemm's cakes)
1 TABLESPOON Sugar
4 Carrots
1000 ml Goose stock (glass)
50 g liquid honey
1 (approx. 1.7 kg) Head red cabbage
25 g Lard
0?$? Bay leaves
1 TABLESPOON Juniper berries
5–7 Cloves
150 ml clear apple juice
50 ml light balsamic vinegar
75–100 g treacle
1 package (750 g) dumpling dough half & half
1 egg (size M)
40 g clarified butter
20–25 g Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose thoroughly, dab dry inside and out. Wash the innards, dab dry and rub with salt and pepper. For the filling peel 2 onions and chop them coarsely. Wash and quarter the apples, cut out the core and cut the apple quarters into slices. Wash 1 stalk of mugwort, shake dry and chop coarsely. Coarsely crumble brown cake
2
Mix apples, onions, brown cake, salt, pepper and sugar in a large bowl. Fill the apple mixture into the goose's abdominal cavity, press it firmly. Plug the opening with wooden skewers and tie together with kitchen string. Tie the wings together with kitchen string as well
3
Peel 4 onions and halve or cut them into slices as desired. Peel and wash the carrots and cut them into coarse pieces. Wash 2 stems of mugwort and shake dry. Put the onions, carrots and mugwort on a fat pan. Place the goose on top and roast in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 7 hours. Now and then prick the skin of the leg so that fat comes out. After about half the baking time, deglaze the goose with 500 ml stock
4
Mix 150 ml boiling water and 1 1/2 teaspoon salt until the salt is dissolved. Stir in honey. Turn up the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and bake for about 1 more hour. Brush the goose several times with the saltwater-honey mixture until all the salt is used up
5
In the meantime clean, wash and quarter the red cabbage, cut out the stalk and cut the red cabbage into strips. Peel and chop 2 onions. Heat the lard in a pot and fry the onions. Add bay leaves, juniper, cloves and red cabbage. Fry for 12-15 minutes while turning
6
Deglaze with apple juice, vinegar and syrup. Season with salt and pepper, bring to the boil, cover and stew for about 1 hour at low to medium heat. Stir several times. Then season again with salt and pepper. Keep warm
7
For the gnocchi, knead dumpling dough and egg. Form approx. 32 gnocchi from the dough. Heat 2 portions of clarified butter in a large frying pan, fry the gnocchi in portions until golden brown, turning them over, keep warm
8
Remove goose and vegetables from the fat pan and keep warm. Pour goose stock from the fat pan into a sieve and collect the liquid. Skim off fat. Add 500 ml stock. Stir starch and 5-6 tbsp. water until smooth. Bring goose stock to the boil, stir in the starch. Bring to the boil, simmer for about 1 minute, season with salt, pepper and sugar
9
Arrange goose, roasted vegetables and some sauce garnished with mugwort on a plate. Add red cabbage, gnocchi and the rest of the sauce in small bowls