Stuffed Christmas goose with apple-red cabbage

Name: Stuffed Christmas goose with apple-red cabbage
Cook time: 5 h
Total time: 5 h
Yield: 7
Ingredients: 100 g Raisins; 175 ml Calvados; 200 g dried figs; 100 g streaky smoked bacon; 6 medium-sized onions; 1 kg Apples; 1/2 bunch Parsley; 1/2 bunch Marjoram (alternatively 1-2 tsp dried); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 ready-to-cook goose with offal (4,5-5 kg); 3/4 l clear chicken stock (instant); 2 Carrots; 1 (approx. 1.8 kg) medium head red cabbage; 40-50 g clarified butter; 200 ml Red wine; 300 ml apple juice; 1-2 Bay leaves; 4-5 Cloves; 1 stick of cinnamon; 150 g red currant jelly; 4-5 Tbsp Red wine vinegar; 7-10 Tbsp Sugar; 1 glass (400 ml) Goose stock; 4-5 Tbsp dark sauce thickener; 50-100 g Whipped cream; 7-10 Tbsp fresh figs and baby apples; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 7

100 g Raisins
175 ml Calvados
200 g dried figs
100 g streaky smoked bacon
6 medium-sized onions
1 kg Apples
1/2 bunch Parsley
1/2 bunch Marjoram (alternatively 1-2 tsp dried)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 ready-to-cook goose with offal (4,5-5 kg)
3/4 l clear chicken stock (instant)
2 Carrots
1 (approx. 1.8 kg) medium head red cabbage
40-50 g clarified butter
200 ml Red wine
300 ml apple juice
1-2 Bay leaves
4-5 Cloves
1 stick of cinnamon
150 g red currant jelly
4-5 Tbsp Red wine vinegar
7-10 Tbsp Sugar
1 glass (400 ml) Goose stock
4-5 Tbsp dark sauce thickener
50-100 g Whipped cream
7-10 Tbsp fresh figs and baby apples
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
For the filling, place raisins in 3 tablespoons of Calvados. Dice figs and bacon. Peel onions and cut 2 pieces into cubes. Wash the apples, quarter them and remove the core. Cut the apple quarters roughly into pieces. Wash parsley and marjoram, dab dry and chop except for a little bit for garnishing. Heat oil in a pan and leave the bacon in it until crisp. Add the diced onion and fry briefly. Remove from heat, add apples, figs, raisins and herbs and season with salt and pepper. Remove excess fat from inside the goose and cut out the fat gland. Wash the goose thoroughly inside and out. Wash the neck, stomach, heart and liver as well. Season the goose inside and out with salt and pepper and stuff the goose. Close or sew up the belly opening with wooden skewers. Tie legs and wings together with kitchen string. Put the goose with the breast side down on the fat pan of the oven, pour on approx. 1/8 litre stock and 125 ml Calvados. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 3 1/2-4 hours. Pour in the remaining stock and turn the goose after about half the roasting time. Cut 2 onions into quarters. Clean, wash and roughly cut the carrots into pieces. Approx. 1 1/2 hours before the end of the frying time, spread the onions, carrots, neck and offal, except for the liver, around the goose. Fry the liver for the last 20-30 minutes. Meanwhile clean and wash the red cabbage and cut into fine strips. Dice remaining onions. Heat clarified butter in a large pot, braise onions and red cabbage in it. Add red wine and apple juice. Add laurel, cloves and cinnamon and season with salt and pepper. Cover and cook for 50-60 minutes. 10 minutes before the end of the cooking time stir in currant jelly and vinegar. Season red cabbage with salt, pepper and possibly some sugar. Brush the goose with salted water 10-15 minutes before the end of the cooking time to make the skin particularly crispy. Remove the goose from the fat pan and keep warm. Pour frying stock through a sieve. Dissolve the roasting mixture with a little water and pour into the stock. Degrease the stock !!! Add goose stock and remaining Calvados, bring to the boil and pour in the sauce thickener while stirring. Boil the sauce again for 1-2 minutes, refine with cream and season with salt and pepper. Arrange the goose with the red cabbage on a large plate. Garnish as desired with fresh figs, baby apples and marjoram. Serve with extra sauce. Serve with potato croquettes
2
With 8 people:
3
Note: 600 g fat are deducted in the nutritional value calculation!