St. Martin's goose with red cabbage and dumplings

Name: St. Martin's goose with red cabbage and dumplings
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Ingredients: 1 goose ready to cook (approx. 4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (645 ml) Chestnuts; 5 Apples; 3-4 Stem(s) Mugwort; 5 Onions; 1 package (750 g) Dumpling dough "Thuringian style"; 1 TABLESPOON clarified butter; 1 glass (720 ml) Apple red cabbage; 1 TEASPOON Butter; 7-10 Tbsp a few squirts of lemon juice; 1 glass (400 ml) Goose stock; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (645 ml) Chestnuts
5 Apples
3-4 Stem(s) Mugwort
5 Onions
1 package (750 g) Dumpling dough "Thuringian style"
1 TABLESPOON clarified butter
1 glass (720 ml) Apple red cabbage
1 TEASPOON Butter
7-10 Tbsp a few squirts of lemon juice
1 glass (400 ml) Goose stock
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Remove offal, neck and fat from the inside of the goose. Put the offal and neck aside. Cut out fat gland. Wash goose thoroughly inside and outside. Season belly with salt and pepper.
2
Drain the chestnuts. Wash 4 apples, grate them dry, quarter them, remove seeds and dice them coarsely. Strip mugwort from the branches. Peel and quarter 3 onions. Mix chestnuts, apples, onions and mugwort.
3
Season with salt and pepper. Stuff the goose with it. Cover neck and belly opening with wooden skewers. Tie legs and wings together with kitchen string. Rub goose outside with salt and pepper. Put the goose with the breast side down in the fat pan of the oven.
4
Pour on 250 ml water. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 3 1/2-4 hours. Skim fat from time to time. After half of the roasting time turn the goose and add 125 ml of water again.
5
Sprinkle the goose with roasting stock from time to time during the remaining roasting time. Peel and quarter 1 onion. Place the offal, neck and onion on the fat pan 1 hour before the end of the cooking time. 45 minutes before the end of the cooking time, form 16 dumplings from the dumpling mixture.
6
Bring salted water to the boil. Add the dumplings and cook for 20 minutes. Peel and finely dice 1 onion. Heat clarified butter in a pot and fry onion. Add red cabbage and heat up. Cut 1 apple into slices.
7
Heat butter in a frying pan. Sauté apple slices in it. Deglaze with lemon juice. Take out the goose 15 minutes before the end of cooking time. Pour goose stock into the fat pan. Loosen the frying set and pour it through a sieve into a pot.
8
Place the goose on the oven rack. Push the fat pan underneath. Brush the goose with salt water, turn the oven up (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) and fry the goose until crispy.
9
Degrease sauce, bring to the boil and sprinkle with sauce thickener. Bring to the boil and simmer for about 1 minute. Season sauce with salt and pepper. Remove the filling from the goose. Carve the goose and serve with dumplings and red cabbage.
10
Serve garnished with apple slices.