St. Martin's goose with orange sauce and duchess potatoes

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Wash 2 oranges thoroughly and finely grate the peel. Wash the thyme, dab dry and remove half of the leaves. Mix the orange peel, thyme leaves and a little salt and pepper. Remove the offal, neck and fat from the goose. Wash goose thoroughly inside and out and cut out the fat gland. Sprinkle the seasoning mixture over the abdominal cavity, pin it with wooden skewers and tie it up with kitchen string. Tie legs and wings together. Season the goose with salt and pepper on the outside and place it with the breast side on a grid. Pour 1/8 litre of water into the fat pan of the oven and push it under the goose. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 3 1/2 - 4 hours. Wash the offal and neck. Clean and wash the carrots and cut them into large pieces. Peel and quarter onions. Peel 3 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and collect the juice. Squeeze the remaining 2 oranges and add the juice to the collected juice. After 1 1/2-2 hours of roasting time, turn the goose. Place the neck, offal, carrots, onions and remaining thyme twigs, except for a little garnish, in the fat pan. Deglaze with 1/4 litre water and orange juice. Finish roasting the goose and scoop it several times with the frying stock in between. Clean and wash the beans and cook in boiling salted water for 10-15 minutes. Bring 600 ml water, 1 teaspoon salt and some grated nutmeg to the boil. Add cold milk and stir in puree flakes. Let it swell for 1 minute and stir again. Leave to cool slightly. Meanwhile drain the beans, rinse under cold water and drain. Wrap the beans in small packets with some bacon and keep warm. Put the mashed potatoes in a piping bag with a large star-shaped spout and spray thick tuffs onto a baking tray lined with baking paper. Whisk egg yolk and cream and sprinkle the tuffs with it. Brush the goose with salt water about 15 minutes before the end of the roasting time. Turn up the oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4). Fry the goose until crispy, lift it off the grid and keep it warm. In the meantime, put the duchess potatoes in the hot oven and brown them slightly at the same temperature. Pour frying stock through a sieve into a pot. Dissolve the roast stock with a little water and add. Degrease the stock and fill up with 300 ml goose stock. Bring to the boil. Mix 100 ml goose stock and flour, stir into the stock and add orange filets. Simmer for 4-5 minutes. Season sauce with salt, pepper and possibly some sugar. Heat the fat in a frying pan and fry the bean packets until crisp, turning them over. Carve the goose and arrange on plates with beans and duchess potatoes. Spread some orange sauce over it and serve garnished with orange and thyme

2. 2

   With 8 people:

3. 3

   Attention: 500 g goose fat have been deducted!!

Nutrition Facts

KCAL
910 kcal

CARBS
31 g

FATS
60 g

PROTEINS
50 g