Goose with potato filling
easy
210 mins
210 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 1 collar Parsley
- 3 Onions
- 50 g Butter or margarine
- 1/2 TEASPOON dried marjoram
- 7-10 Tbsp white pepper
- 1 medium-sized apple
- 1 goose ready to cook (3,5-4 kg)
- 1.2 kg Leeks (leek)
- 100 g Walnut kernels
- 5-6 Tbsp dark sauce thickener
- 5 TABLESPOONS Whipped cream
- 7-10 Tbsp Parsley
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp wooden skewers
Directions
- 1
For the filling, peel and dice the potatoes and cook them in a little salted water for 8 minutes. In the meantime wash parsley, dab dry and chop. Peel and finely dice the onions. Heat 20 g fat in a pan.
- 2
Fry the onions in it until transparent and add the parsley. Drain the potatoes and toss them in the pan. Season with marjoram, salt and pepper and let it cool down. Peel, quarter, core and dice the apple.
- 3
Fold into the potato mixture. Wash the goose thoroughly, dab dry and rub with salt and pepper inside and out. Do not fill the potato filling too firmly into the goose. Sew up with kitchen thread.
- 4
Plug the neck opening with wooden skewers. Tie legs and wings together. Tuck the skin of the goose in several places, especially on the breast and thighs, so that the fat can drain off during roasting.
- 5
Place the goose on one side of the breast in the fat pan and roast in the preheated oven (electric: 200 °C/ gas: level 3) for about 3 1/2 hours. After 20-30 minutes pour on 1/4 litre of water. From time to time, scoop the goose with the frying stock.
- 6
Gradually add another 1/4 liter of water. After 1 hour turn the temperature down to 175 ° C (gas: level 2) and place the goose on the other side of the chest. Fry for another 1 hour and then turn the goose upside down to finish frying.
- 7
In the meantime, clean and wash the leek and cut it into rings for the vegetables. Coarsely chop the walnut kernels. Cook the leek in little boiling salted water for about 5 minutes. Drain. Heat the rest of the fat in a saucepan, add the leek and walnuts.
- 8
Keep warm. Remove the goose from the fat pan. Drain the fat, dissolve the frying pan with 1/2 litre of hot water, pass through a sieve and bring to the boil. Add sauce thickener while stirring and bring to the boil again.
- 9
Refine sauce with cream, season with salt and pepper. Remove the kitchen string from the goose. Arrange the goose with the vegetables on a plate. Serve garnished with parsley. Add sauce extra.
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