St. Martin's goose with red cabbage and dumplings

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Wash the goose thoroughly inside and outside, dab dry. Season inside and outside with salt and pepper. Peel 4 onions, cut into slices. Peel celeriac and carrot, cut into large cubes. Cut 2 apples into quarters, remove the core. Wash the herbs, dab dry and chop, except for some marjoram for garnishing.

2. 2

   Fill the abdominal cavity of the goose with apple quarters and 3/4 of the chopped herbs. Place the goose in the fat pan with the breast down, add 750 ml of boiling water. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 1 3/4 hours. Pour the broth over the goose regularly

3. 3

   Heat butter in a frying pan, add vegetables and fry them in it, add poultry stock and 200 ml red wine, let simmer for about 40 minutes. Let the sauce cool down. After the first part of the frying time, turn the goose and fry for another 1 3/4 hours. Skim fat from the fat pan from time to time

4. 4

   Wash the potatoes and cook in boiling water for about 20 minutes. Clean the red cabbage, quarter it, cut it from the stalk and cut it into coarse strips. Peel 2 onions, place a bay leaf on each onion and fix with cloves. Peel 3 apples, quarter them, remove seeds and cut into pieces. Put lard and juniper berries in a large pot. Spread half of the cabbage on top, sprinkle with half of the sugar. Season with salt. Cover with onions, apple pieces and cinnamon stick, add remaining red cabbage. Sprinkle with remaining sugar and salt. Fill up with 250 ml red wine and about 1/2 litre water and steam for 35-40 minutes with closed pot. Then let it boil down in the open pot until it thickens. Season with salt, pepper and apple vinegar

5. 5

   Drain the potatoes, quench, peel and press through a potato ricer. Leave to cool. Knead potato flour, breadcrumbs and eggs into the potato mixture and season with salt and nutmeg. Form 10-12 dumplings from the dough with floured hands. Bring salted water to the boil in a large pot and let the potato dumplings simmer in an open pot for 20-25 minutes

6. 6

   Wash 1 apple, cut into slices. 15 minutes before the end of the cooking time, place apple slices in the fat pan and place the goose on the grill. Brush several times with beer from all sides and sprinkle with the remaining chopped herbs. Keep goose warm

7. 7

   Pour the stock into the cooled sauce. Skim off fat, reduce sauce by 1/3. Pass through a sieve in a bowl, pour back into the pan and bring to the boil again. Mix starch with a little cold water, thicken sauce with it, bring to the boil again, season to taste, refine with cranberries as desired. Arrange the goose on a large plate, garnish with apple and marjoram. Serve with red cabbage, dumplings and sauce

8. 8

   With 8 people:

Nutrition Facts

KCAL
750 kcal

CARBS
59 g

FATS
28 g

PROTEINS
49 g