Goose with mushroom filling and carrots and spaetzle

Name: Goose with mushroom filling and carrots and spaetzle
Cook time: 4 h
Total time: 4 h
Yield: 7
Ingredients: 20 g dried porcini; 1 (approx. 4 kg) ready-to-cook goose; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 500 g Mushrooms; 4 Onions; 1 Garlic clove; 1 collar Thyme; 2 TABLESPOONS Oil; 2 (125 g each) Pears; 100 g crushed hazelnuts; 100 g dried cranberries; 2 Eggs (size M); 1 collar (approx. 250 g) small carrots; 400 ml Goose stock; 4 TABLESPOONS Cognac; 3-4 Tbsp dark sauce thickener; 2 packages (400 g each) fresh egg spaetzle; 50 g Butter; 30 g Breadcrumbs; 7-10 Tbsp dried cranberries and canned baby pears; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 7

20 g dried porcini
1 (approx. 4 kg) ready-to-cook goose
7-10 Tbsp Salt
7-10 Tbsp black pepper
500 g Mushrooms
4 Onions
1 Garlic clove
1 collar Thyme
2 TABLESPOONS Oil
2 (125 g each) Pears
100 g crushed hazelnuts
100 g dried cranberries
2 Eggs (size M)
1 collar (approx. 250 g) small carrots
400 ml Goose stock
4 TABLESPOONS Cognac
3-4 Tbsp dark sauce thickener
2 packages (400 g each) fresh egg spaetzle
50 g Butter
30 g Breadcrumbs
7-10 Tbsp dried cranberries and canned baby pears
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Wash the porcini and soak in 250 ml hot water for about 1/2 hour. Remove offal, neck and fat from the goose. Wash goose thoroughly inside and outside. Sprinkle abdominal cavity with salt and pepper. Cut out the fat gland. For the stuffing, grate mushrooms, clean and cut into small cubes. Peel and finely dice 1 onion and garlic. Wash the thyme, dab dry, put something aside for garnishing. Chop the rest finely. Fry mushrooms in hot oil until golden brown. Add thyme, onion and garlic and fry briefly, let cool down a little. Drain the porcini and collect the soaking water. Chop the mushrooms finely. Peel, quarter and core pears, cut into cubes. Mix well mushroom mixture, porcini, pears, nuts, cranberries and eggs. Season with salt and pepper. Stuff the goose with the mushroom mixture. Close the neck and belly opening with wooden skewers and tie up with kitchen string. Tie legs and wings together. Rub with salt and pepper. Put the goose with the breast side on a grid. 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/ convection oven: 150 °C/ gas: level 2) for 3-3 1/2 hours. Peel and halve 3 onions. After 1 1/2 hours of frying time turn the goose. Put the onions and remaining offal in the fat pan and deglaze with 1/4 litre water. Finish frying 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: level 4). Fry the goose until crispy. Peel the carrots, leaving a little green and wash them. Steam in little boiling salted water for about 10 minutes. Lift the goose from the grill and keep it warm. Pour frying stock through a sieve into a pot. Loosen the roast on the fat pan with goose stock and pour in. Degrease the stock. Add porcini water and cognac, bring to the boil, add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt and pepper. Cook spaetzle in boiling salted water for about 3 minutes. Melt butter and roast breadcrumbs in it. Drain spaetzle and carrots, let them drain. Sprinkle Spätzle with the breadcrumbs and butter mixture. Serve goose with filling, spaetzle, carrots and sauce. Garnish with thyme, cranberries and baby pears
2
With 8 people:
3
Attention: 500 g goose fat are deducted!