Goose with chestnut croquettes and fig red cabbage

Name: Goose with chestnut croquettes and fig red cabbage
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 6
Ingredients: 500 g Apples (e.g. Elstar); 6 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch dried mugwort; 1 (approx. 5 kg) ready-to-cook goose; 1 collar Soup Greens; 1/2 (approx. 800 g) Head red cabbage; 1 TABLESPOON clarified butter; 150 ml Fruit vinegar; 200 ml Red wine; 1 Bay leaf; 2 Juniper berries; 2 Cloves; 200 g dried figs; 1 kg floury potatoes; 200 g chestnuts cooked ready to serve; 4 Eggs (size M); 25 g Butter; 4 TABLESPOONS Potato starch; 6 TABLESPOONS Flour; 150 g Breadcrumbs; 1 TABLESPOON Cornstarch; 1 1/2 l Frying fat; 7-10 Tbsp Flour; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
330 mins

TOTAL TIME
330 mins

Ingredients

Servings: 6

500 g Apples (e.g. Elstar)
6 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch dried mugwort
1 (approx. 5 kg) ready-to-cook goose
1 collar Soup Greens
1/2 (approx. 800 g) Head red cabbage
1 TABLESPOON clarified butter
150 ml Fruit vinegar
200 ml Red wine
1 Bay leaf
2 Juniper berries
2 Cloves
200 g dried figs
1 kg floury potatoes
200 g chestnuts cooked ready to serve
4 Eggs (size M)
25 g Butter
4 TABLESPOONS Potato starch
6 TABLESPOONS Flour
150 g Breadcrumbs
1 TABLESPOON Cornstarch
1 1/2 l Frying fat
7-10 Tbsp Flour
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash apples, quarter them, remove seeds. Peel and chop 2 onions. Mix with apples, salt, pepper and mugwort. Remove any fat from the goose. Wash goose, rub inside and outside with salt and pepper. Stuff the goose with the apples. Plug and tie the opening
2
Place the goose on the grill of the oven. Slide the fat pan of the oven under the grill rack. Roast in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 5 hours. Clean or peel, wash and chop the soup greens. Peel and chop 2 onions. Distribute immediately in the fat pan. After approx. 1 hour pour on approx. 400 ml water
3
Clean the cabbage, wash it, quarter it. Cut out the stalk. Cut cabbage into strips. Peel 2 onions and cut into strips. Heat lard in a large pot. Add onions and stew for about 5 minutes. Add red cabbage, vinegar and wine and bring to the boil. Season with laurel, juniper, cloves, salt and pepper. Cut figs in half, cut into slices, add to red cabbage and stew covered for about 1 hour
4
Peel the potatoes and cook in boiling salted water for about 20 minutes. Chestnuts finely chop. Separate 3 eggs. Drain potatoes, press through a potato ricer. Add butter, egg yolks and potato starch and work into a smooth dough. Stir in chestnuts. Pour the dough into a piping bag and squirt into long rolls on the floured work surface. Cut into approx. 5 cm long pieces. Whisk egg white and 1 egg in a flat wide bowl. Carefully turn potato rolls one after the other in flour, egg and breadcrumbs
5
Increase the oven temperature approx. 30 minutes before the end of the cooking time (electric oven: 225 °C/ circulating air: 200 °C/ gas: see manufacturer). Dissolve 1 tsp. salt in 3 tbsp. water. Brush the goose twice with the salt approx. 15 minutes before the end of the cooking time
6
In the meantime prepare croquettes in portions in hot frying fat. Lift out the goose and keep warm. Remove the frying stock from the fat pan and degrease. Mix 3 tbsp. water and starch. Thicken sauce with it and season to taste. Carve the goose. Arrange red cabbage, goose, croquettes and sauce