Goose with chestnut filling with dumplings and red cabbage

Name: Goose with chestnut filling with dumplings and red cabbage
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 1 ready-to-cook goose with offal (approx. 4.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 can(s) (425 ml each) Chestnuts; 4 rosy-cheeked sour apples; 1 collar Marjoram; 100 g Raisins; 4 TABLESPOONS Lemon juice; 1.6 kg Red cabbage; 2 Onions; 2 TABLESPOONS clarified butter; 1 Bay leaf; 3-4 Cloves; 375 ml clear apple juice; 3-4 Tbsp dry sherry; 1 pack of Potato dumplings half + half; 1 glass (400 ml) Goose stock; 4-5 Tbsp dark sauce thickener; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

1 ready-to-cook goose with offal (approx. 4.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 can(s) (425 ml each) Chestnuts
4 rosy-cheeked sour apples
1 collar Marjoram
100 g Raisins
4 TABLESPOONS Lemon juice
1.6 kg Red cabbage
2 Onions
2 TABLESPOONS clarified butter
1 Bay leaf
3-4 Cloves
375 ml clear apple juice
3-4 Tbsp dry sherry
1 pack of Potato dumplings half + half
1 glass (400 ml) Goose stock
4-5 Tbsp dark sauce thickener
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Remove offal, neck and fat from the goose. Wash the goose thoroughly inside and out. Sprinkle abdominal cavity with salt and pepper. Cut out the fat gland. Drain the chestnuts. Wash apples, grate dry, quarter them, remove the core and cut quarters into slices. Wash marjoram, dab dry and pluck leaves from the stalks, except some for garnishing. Wash the raisins and let them drip off. Mix marjoram, apples, chestnuts and raisins. Season with salt, pepper and lemon juice. Stuff the goose with it. Close the neck and belly opening with wooden skewers and tie up with kitchen string. Rub the goose with salt on the outside. Tie legs and wings with kitchen string. Put the goose with the breast side on a grill. Pour 1/8 litre water into the fat pan of the oven and push it under the goose. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 3 1/2-4 hours. After 1 1/2 -2 hours turn the goose and pour 1/4 litre of water into the fat pan. Finish roasting the goose and during this time, scoop it several times with roast stock. Turn the oven on approx. 15 minutes before the end of the roasting time (electric oven: 225 °C/ circulating air: 200 °C/ gas: stage 4). Fry the goose until crispy. Clean and wash the red cabbage and cut into fine strips. Peel and finely dice onions. Heat clarified butter in a pot. Brown the onions and red cabbage in it. Add bay leaf and cloves and season with salt and pepper. Add apple juice, bring to the boil, cover and cook for about 50 minutes. Add sherry 10 minutes before the end of cooking time. Season the finished red cabbage with salt and pepper. Stir dumpling powder into 750 ml cold water and let it swell for 10 minutes. Form 12 dumplings from the mixture and let them simmer in boiling water for about 20 minutes. In the meantime lift the finished goose from the grill and keep it warm. Pour frying stock through a sieve into a pot. Dissolve the roast on the fat pan with goose stock and add. Degrease the stock. Bring the sauce to the boil, stir in the sauce thickener, bring to the boil again briefly and season to taste with salt and pepper. Serve goose with red cabbage, dumplings, filling and sauce. Garnish with marjoram, apple slices and bay leaf
2
With 8 people:
3
Attention: 500 g goose fat removed!!