St. Martin's goose with red cabbage and caramelized apples

Name: St. Martin's goose with red cabbage and caramelized apples
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Ingredients: 4 Apples (e.g. Elstar or Boskop); 800 g Vegetable Onions; 1 potty Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 4.5 kg) ready-to-cook goose with offal; 150 g Carrots; 2 Onions; 1 TABLESPOON Sunflower oil; 500 ml Poultry broth (instant); 2 TABLESPOONS Sugar; 200 ml apple juice; 2 TABLESPOONS Cornstarch; 1 pinch Sugar; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 6

4 Apples (e.g. Elstar or Boskop)
800 g Vegetable Onions
1 potty Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 4.5 kg) ready-to-cook goose with offal
150 g Carrots
2 Onions
1 TABLESPOON Sunflower oil
500 ml Poultry broth (instant)
2 TABLESPOONS Sugar
200 ml apple juice
2 TABLESPOONS Cornstarch
1 pinch Sugar
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Wash 3 apples, quarter them, remove seeds. Peel and roughly dice the vegetable onions. Wash the marjoram, pluck the leaves from the stalks, except for a little garnish. Season apples and onions with salt, pepper and marjoram.
2
Remove offal, neck and fat from the goose. Wash the goose thoroughly inside and out and cut out the fat gland. Season abdominal cavity with salt and pepper. Stuff the goose with the apple-onion mixture.
3
Plug the neck and belly opening with wooden skewers and tie up with kitchen string. Tie legs and wings together. Season the goose with salt and pepper on the outside and put it on the oven rack. Push the fat pan of the oven underneath.
4
Pour on 1/4 litre of water. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 4 hours. Wash the offal and neck. Clean and wash the carrots and cut them into large pieces.
5
Onions peel and quarter. Heat oil for the sauce. Sauté the giblets and neck while turning. After 10 minutes add carrots and onions and fry for another 4 minutes. Deglaze with chicken stock and 500 ml water, bring to the boil and continue to simmer over a low heat until the goose is done.
6
Caramelise the sugar in a pan. Wash the remaining apple, cut into slices and turn in the caramel. Deglaze with apple juice and stew the apple slices for about 3 minutes. At the end of the cooking time, brush the goose with salt water for 30 minutes.
7
Lift the goose from the grill and keep it warm. Pour frying stock through a sieve into a pot. Degrease the stock. Pour the sauce mixture through the sieve as well. Remove the roasting mixture from the tray with a little water and pour in.
8
Fill the sauce with water to 400 ml. Bring to the boil. Mix 5 tablespoons of water and starch, thicken sauce, bring to the boil again and season with salt, pepper and sugar. Arrange goose with apple slices on a plate.
9
Garnish with marjoram. Red cabbage is delicious with it.