Manfred's Goose Martin

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   Remove offal and fat from the goose. Wash the offal and goose and pat dry. Rub goose inside and outside with salt and pepper.

2. 2

   Wash the marjoram, chop it. Wash apples, quarter and core them. Mix both and fill into the goose. Close the neck and belly opening with skewers and thread (see photo below). I tie the legs and wings together so that they fit the body of the goose.

3. 3

   Peel and quarter the onions. Peel, wash and roughly chop the carrots and celery. Clean mushrooms and wash if necessary. Spread everything with the offal on the fat pan and put it into the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).

4. 4

   I put the goose on a grate over the fat pan. On the fat pan I pour 1/2 l of boiling water. Then I roast the goose for 4-4 1/2 hours. To allow the fat to escape, I prick the skin of the legs with a wooden skewer from time to time after about 30 minutes.

5. 5

   I remove the insides after about 2 hours.

6. 6

   Approx. 30 minutes before the end of the roasting time, I pour approx. 1/8 l of boiling water onto the fat pan and switch the oven on (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Dissolve 1 tsp. salt in 3 tbsp. ice-cold water.

7. 7

   I use it to coat the goose twice about 15 minutes before the end of roasting time.

8. 8

   Now I lift the goose off the grill and put it down.

9. 9

   75-100 °C in the oven warm. I pour the sauce stock through a sieve into a pot. Dissolve the gravy with a little hot water and pour on. Degrease the sauce stock with a fat separator or a ladle.

10. 10

    Stir 5 tablespoons of water and starch until smooth. Thicken the sauce with it. If necessary, refine with crème fraîche. Season to taste. Carve the goose. Serve with potato dumplings and apple red cabbage.

Nutrition Facts

KCAL
700 kcal

CARBS
9 g

FATS
42 g

PROTEINS
67 g