St. Martin's goose with Brussels sprouts and potato tails

Name: St. Martin's goose with Brussels sprouts and potato tails
Cook time: 4 h
Total time: 4 h
Yield: 7
Ingredients: 1 goose ready to cook (approx. 4 kg); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g Shallots; 4 TABLESPOONS Oil; 2 discs Toast; 1 collar Parsley; 2 (150 g each) coarse bratwursts; 1 kg Brussels sprouts; 1 package (450 g) frozen roast titbits; 400 ml Goose stock; 200 ml Orange juice; 3-4 Tbsp dark sauce thickener; 7-10 Tbsp Orange slices and peel; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 7

1 goose ready to cook (approx. 4 kg)
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g Shallots
4 TABLESPOONS Oil
2 discs Toast
1 collar Parsley
2 (150 g each) coarse bratwursts
1 kg Brussels sprouts
1 package (450 g) frozen roast titbits
400 ml Goose stock
200 ml Orange juice
3-4 Tbsp dark sauce thickener
7-10 Tbsp Orange slices and peel
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Remove offal, neck and fat from the goose. Wash the goose thoroughly inside and out. Sprinkle abdominal cavity with salt and pepper. Cut out the fat gland. For the filling cut goose liver into small pieces. Peel and halve 150 g shallots and cut into fine slices. Heat 1 tablespoon of oil in a frying pan, fry the liver in it, add the shallots and fry briefly, let it cool down a little. Soak toast in water. Wash parsley, dab dry. Cut half of it into fine strips. Press the sausage mixture out of the skin. Squeeze out the toast well, add to the sausage mixture with the liver mixture and parsley. Knead everything well. Season to taste with pepper and a little salt. Stuff the goose with the sausage mixture. Close 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 150 g shallots and cut in half. After 1 1/2 hours of roasting time turn the goose. Put shallots and remaining offal in the fat pan and deglaze with 1/4 litre of water. Finish roasting 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. Clean and wash the Brussels sprouts and stew them for 15-20 minutes in little boiling salted water. Heat 3 tablespoons of oil in a frying pan, fry the Rostitaler for about 10 minutes, turning several times. Lift the goose from the grill and keep it warm. Pour frying stock through a sieve into a pot. Dissolve the roast on the fat pan with goose stock and pour in. Degrease the stock. Add orange juice, bring to the boil, add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt and pepper. Drain sprouts. Set aside some of the remaining parsley for garnishing, cut the rest finely. Add to the sprouts and season with salt and pepper. Serve the goose with stuffing, roasted titbits, Brussels sprouts and sauce. Garnish with parsley, orange wedges and orange peel
2
With 8 people:
3
Attention: 500 g goose fat are deducted!