Oriental Stuffed St. Martin's Goose

Name: Oriental Stuffed St. Martin's Goose
Cook time: 4 h
Total time: 4 h
Yield: 7
Ingredients: 800 g Apples (e.g. Boskop); 200 g dried figs and dates; 7-10 Tbsp Salt; 7-10 Tbsp Cumin; 7-10 Tbsp ground cardamom; 7-10 Tbsp Cinnamon; 1 (approx. 4.5 kg) ready-to-cook goose with offal; 7-10 Tbsp black pepper; 2 Carrots; 2 medium-sized onions; 3 TABLESPOONS Honey; 2 TABLESPOONS red currant jam; 3 TABLESPOONS dried cranberries; 1 TEASPOON Cardamom Capsules; 1 glass (850 ml) Red cabbage; 2 packages (400 g each) Mini dumplings (shaped potato dumplings); 60 g Pistachio kernels; 2 TABLESPOONS Butter; 1 glass (400 ml) Goose stock; 3-4 Tbsp dark sauce thickener; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 7

800 g Apples (e.g. Boskop)
200 g dried figs and dates
7-10 Tbsp Salt
7-10 Tbsp Cumin
7-10 Tbsp ground cardamom
7-10 Tbsp Cinnamon
1 (approx. 4.5 kg) ready-to-cook goose with offal
7-10 Tbsp black pepper
2 Carrots
2 medium-sized onions
3 TABLESPOONS Honey
2 TABLESPOONS red currant jam
3 TABLESPOONS dried cranberries
1 TEASPOON Cardamom Capsules
1 glass (850 ml) Red cabbage
2 packages (400 g each) Mini dumplings (shaped potato dumplings)
60 g Pistachio kernels
2 TABLESPOONS Butter
1 glass (400 ml) Goose stock
3-4 Tbsp dark sauce thickener
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash and quarter the apples and cut out the core. Cut apples into slices. Cut figs and dates into pieces. Mix apples, figs and dates, season with salt, cumin, cardamom and cinnamon. Remove fat (flomen) from the goose. Wash the goose thoroughly inside and out and cut out the fat gland. Wash and drain neck, stomach, heart and liver. Season goose with salt and pepper. Stuff the goose with the apple mixture.
2
Plug the abdominal cavity and tie up with kitchen string. Tie legs and wings together as well. Put the goose with the breast side down in a fat pan and pour about 1/8 litre water on it. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3 1/2 - 4 hours. After 1 1/2 - 2 hours turn the goose and drain the fat. Peel, wash and halve the carrots. Peel and quarter onions. Arrange neck, stomach and heart around the goose. Add carrots and onion pieces and fry the goose. Gradually pour on about 1/2 litre of hot water and brush the goose with the frying stock from time to time. Mix the honey with 2 tablespoons of roast stock. Brush the goose with the stock 10 minutes before the end of the cooking time. Heat up currant jam in a pot. Turn the cranberries and cardamom in it. Add red cabbage, season with cinnamon and heat covered for about 10 minutes. Cook potato dumplings in boiling water for about 7 minutes. Drain and let drain.
3
Gradually pour on about 1/2 litre of hot water and brush the goose with the frying stock from time to time. Mix the honey with 2 tablespoons of roast stock. Brush the goose with the stock 10 minutes before the end of the cooking time. Heat up currant jam in a pot. Turn the cranberries and cardamom in it. Add red cabbage, season with cinnamon and heat covered for about 10 minutes. Cook potato dumplings in boiling water for about 7 minutes. Drain and let drain. Coarsely chop the pistachios. Heat butter in a large pan, add pistachios and dumplings and toss in butter. Keep the finished goose warm and pour the roast stock through a sieve. Dissolve the roast with a little hot water and pour into the stock. Degrease the stock and pour the goose stock from the glass. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt, pepper and vinegar. Carve the goose, taking the filling out of the goose. Serve the goose with red cabbage, sauce, filling and pistachio dumplings
4
Coarsely chop the pistachios. Heat butter in a large pan, add pistachios and dumplings and toss in butter. Keep the finished goose warm and pour the roast stock through a sieve. Dissolve the roast with a little hot water and pour into the stock. Degrease the stock and pour the goose stock from the glass. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt, pepper and vinegar. Carve the goose, taking the filling out of the goose. Serve the goose with red cabbage, sauce, filling and pistachio dumplings