Goose with yeast dough filling and apple red cabbage (Johann Lafer)

Name: Goose with yeast dough filling and apple red cabbage (Johann Lafer)
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 6
Ingredients: 1 small head red cabbage (approx. 750 g); 1 (approx. 250 g) big apple; 7-10 Tbsp Juice of 1 lemon; 10 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 2 TABLESPOONS + 40 g + some sugar; 320 g Flour; 230 g Butter; 80 ml Milk; 20 g fresh yeast; 1 egg (size M); 1 Egg yolk (size M); 1 (approx. 4.5 kg) ready-to-cook goose; 5 Stem(s) Marjoram; 7-10 Tbsp Pepper; 100 g dried apricots; 100 g dried orange slices; 50 g Raisins; 70 g flaked almonds; 450 ml Poultry broth; 150 g Onions; 50 g Goose fat; 1 TABLESPOON Currant Jelly; 1 Cinnamon stick; 450 ml dry red wine; 6 TABLESPOONS Soy sauce; 8 TABLESPOONS Honey; 20 g Cornstarch; 1 pinch ground cinnamon; 1 pinch Instant espresso powder

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
330 mins

TOTAL TIME
330 mins

Ingredients

Servings: 6

1 small head red cabbage (approx. 750 g)
1 (approx. 250 g) big apple
7-10 Tbsp Juice of 1 lemon
10 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
2 TABLESPOONS + 40 g + some sugar
320 g Flour
230 g Butter
80 ml Milk
20 g fresh yeast
1 egg (size M)
1 Egg yolk (size M)
1 (approx. 4.5 kg) ready-to-cook goose
5 Stem(s) Marjoram
7-10 Tbsp Pepper
100 g dried apricots
100 g dried orange slices
50 g Raisins
70 g flaked almonds
450 ml Poultry broth
150 g Onions
50 g Goose fat
1 TABLESPOON Currant Jelly
1 Cinnamon stick
450 ml dry red wine
6 TABLESPOONS Soy sauce
8 TABLESPOONS Honey
20 g Cornstarch
1 pinch ground cinnamon
1 pinch Instant espresso powder
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Clean the red cabbage, cut in half and cut out the stalk. Cut the cabbage into strips. Peel and quarter the apple and cut out the core. Peel apple roughly. Mix cabbage and apple sticks well with lemon juice, 8 tbsp vinegar, 1 pinch of salt and 1 tbsp sugar. Cover and leave to stand for about 24 hours. Sieve the flour into a bowl. Melt 110 g butter and let it cool down slightly. Warm the milk lukewarm. Dissolve yeast while stirring. Mix melted butter, egg, egg yolk, salt and 40 g sugar and add to the flour with the dissolved yeast, knead to a smooth dough. Cover the dough and let it rise for about 30 minutes. In the meantime remove the wings, innards, neck, fat and fat gland of the goose. Wash goose thoroughly inside and out and pat dry. Wash the marjoram. Rub the abdominal cavity with 4 stalks of marjoram, season with salt and pepper. Chop the apricots and orange slices and knead them with raisins and almond flakes carefully with a wooden spoon under the dough. Pour the dough into the goose's abdominal cavity and leave to rise for another 30 minutes. Close the belly opening with wooden skewers and tie up with kitchen string. Season the goose with salt and pepper on the outside and put it on a grid of the oven. Slide it over a fat pan into the oven. Pour approx. 250 ml broth into the fat pan. Cook in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: level 1) for approx. 4 hours. Peel onions and cut into fine strips. Heat goose lard in a large pot. Add 1 tbsp. sugar and let it caramelise. Sauté onion strips briefly, deglaze with 2 tbsp vinegar. Add marinated red cabbage, currant jelly, cinnamon stick and 250 ml red wine. Season well with salt, pepper and a little sugar. Bring red cabbage to the boil and simmer for about 45 minutes, stirring occasionally. Melt 120 g butter. Reduce to a syrup with soy sauce and honey. Spread the syrup on the goose. Turn up the oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Cook the goose for another 20-30 minutes, spreading the syrup over and over again. Lift the goose off the grill and keep it warm. Remove the roasting set from the tray. Add 200 ml stock, pour through a sieve into a pot. Degrease the stock. Add 200 ml red wine and bring to the boil. Let the stock simmer for about 5 minutes. Mix 3 tbsp. water and starch. Thicken sauce with it, bring to the boil again and season with salt, pepper, cinnamon and espresso. Carve the breasts and legs of the goose. Remove the yeast dough filling and cut into slices. Arrange meat with red cabbage, yeast dough slices and sauce. Garnish with marjoram
2
With 8 people:
3
waiting time approx. 25 hours