Goose with cassis red cabbage

Name: Goose with cassis red cabbage
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 1 ready-to-cook goose with offal (4,5-5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pot of fresh marjoram (alternatively 2 teaspoons separated marjoram); 1 kg sour apples; 3/4 l clear chicken stock; 4 medium-sized onions; 2 medium-sized carrots; 1 (approx. 1.8 kg) medium red cabbage; 40-50 g clarified butter; 375 ml Vegetable broth (instant); 100 ml Cassis liqueur; 1-2 Bay leaves; 4-5 Cloves; 4-5 Allspice seeds; 150 g redcurrant jelly; 4-5 Tbsp Red wine vinegar; 40-50 g liquid honey; 1/2 TEASPOON ground cinnamon; 1 glass (400 ml) Goose stock; 4-5 Tbsp dark sauce thickener; 50-100 g Whipped cream; 6-8 Apricot halves from the tin; 60-80 g Cranberries from the glass; 7-10 Tbsp Carambola and cinnamon sticks; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

1 ready-to-cook goose with offal (4,5-5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pot of fresh marjoram (alternatively 2 teaspoons separated marjoram)
1 kg sour apples
3/4 l clear chicken stock
4 medium-sized onions
2 medium-sized carrots
1 (approx. 1.8 kg) medium red cabbage
40-50 g clarified butter
375 ml Vegetable broth (instant)
100 ml Cassis liqueur
1-2 Bay leaves
4-5 Cloves
4-5 Allspice seeds
150 g redcurrant jelly
4-5 Tbsp Red wine vinegar
40-50 g liquid honey
1/2 TEASPOON ground cinnamon
1 glass (400 ml) Goose stock
4-5 Tbsp dark sauce thickener
50-100 g Whipped cream
6-8 Apricot halves from the tin
60-80 g Cranberries from the glass
7-10 Tbsp Carambola and cinnamon sticks
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Remove excess fat from inside the goose and cut out the fat gland. Wash the goose thoroughly inside and out. Wash throat, stomach, heart and liver as well. Season goose inside and out with salt and pepper. Wash the marjoram, dab dry and chop it except for something to garnish. Wash apples, quarter them and cut out the core. Cut apple quarters roughly into pieces and mix with marjoram. Fill the goose with apples, pin or sew up with wooden skewers. Tie legs and wings together with kitchen string.
2
Place the goose with the breast side down in the fat pan of the oven. Pour on approx. 1/4 litre of stock and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for 3 1/2-4 hours. In between, gradually pour on the remaining bouillon. Turn the goose after about half the roasting time. Peel and quarter 2 onions. Clean, wash and roughly cut the carrots into pieces. About 1 1/2 hours before the end of the cooking time, spread the vegetables, neck and offal except for the liver, around the goose and fry it. Fry the liver for the last 20-30 minutes. Meanwhile clean and wash the red cabbage and cut into fine strips. Peel the rest of the onions and chop them coarsely. Heat clarified butter in a large pot, fry red cabbage and onions briefly. Pour on broth and cassis liqueur, add bay leaf, cloves and allspice and season with salt and pepper. Cover and cook for 50-60 minutes. 10 minutes before the end of the cooking time, stir in currant jelly and vinegar. Season red cabbage with salt and pepper. Mix honey and ground cinnamon. Brush the goose with the cinnamon honey 10-15 minutes before the end of the cooking time. Keep the finished goose warm and pour the roast stock through a sieve.
3
Peel the rest of the onions and chop them coarsely. Heat clarified butter in a large pot, fry red cabbage and onions briefly. Pour on broth and cassis liqueur, add bay leaf, cloves and allspice and season with salt and pepper. Cover and cook for 50-60 minutes. 10 minutes before the end of the cooking time, stir in currant jelly and vinegar. Season red cabbage with salt and pepper. Mix honey and ground cinnamon. Brush the goose with the cinnamon honey 10-15 minutes before the end of the cooking time. Keep the finished goose warm and pour the roast stock through a sieve. Dissolve the roasting mixture with a little water and pour into the stock. Degrease the stock, fill up with goose stock and bring to the boil. Add the sauce thickener while stirring. Boil the sauce for another 1-2 minutes, refine with cream and season with salt and pepper. Fill apricot halves with cranberries. Arrange the goose with red cabbage and filled apricot halves on a plate. Garnish as you like with carambola slices, marjoram and cinnamon sticks. Sauce extra rich. Serve with potato croquettes
4
Dissolve the roasting mixture with a little water and pour into the stock. Degrease the stock, fill up with goose stock and bring to the boil. Add the sauce thickener while stirring. Boil the sauce for another 1-2 minutes, refine with cream and season with salt and pepper. Fill apricot halves with cranberries. Arrange the goose with red cabbage and filled apricot halves on a plate. Garnish as you like with carambola slices, marjoram and cinnamon sticks. Sauce extra rich. Serve with potato croquettes
5
Attention: In the nutritional value calculation 600 g goose fat are deducted!