Stuffed goose with apple red cabbage

Name: Stuffed goose with apple red cabbage
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 320 g Flour; 1/2 cube (21 g) fresh yeast; 80 ml tepid milk; 100 g Butter; 1 egg (size M); 1 Egg yolk (size M); 7-10 Tbsp Salt; 40 g sugar + sugar to taste; 100 g dried apricots; 1 (approx. 4 kg) ready-to-cook goose; 7-10 Tbsp black pepper; 100 g flaked almonds; 3 Onions; 1 (approx. 1600 g) Head red cabbage; 3 Apples; 25 g clarified butter; 2-3 Bay leaves; 6-8 Cloves; 250 ml clear apple juice; 250 ml Vegetable stock; 2-3 TABLESPOONS dark sauce thickener; 50 g Whipped cream; 7-10 Tbsp Oregano; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

320 g Flour
1/2 cube (21 g) fresh yeast
80 ml tepid milk
100 g Butter
1 egg (size M)
1 Egg yolk (size M)
7-10 Tbsp Salt
40 g sugar + sugar to taste
100 g dried apricots
1 (approx. 4 kg) ready-to-cook goose
7-10 Tbsp black pepper
100 g flaked almonds
3 Onions
1 (approx. 1600 g) Head red cabbage
3 Apples
25 g clarified butter
2-3 Bay leaves
6-8 Cloves
250 ml clear apple juice
250 ml Vegetable stock
2-3 TABLESPOONS dark sauce thickener
50 g Whipped cream
7-10 Tbsp Oregano
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
For the filling, sieve the flour into a bowl. Crumble the yeast into the lukewarm milk and dissolve in it. Melt the butter and remove from the stove. Add egg, egg yolk, salt and 40 g sugar. Add the dissolved yeast and butter mixture to the flour and knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes. In the meantime chop the apricots coarsely. Remove offal, neck and fat from the goose. Wash thoroughly inside and out and season inside with salt and pepper. Cut out the fat gland. Knead apricots and almonds into the yeast dough. Put the yeast dough into the abdominal cavity of the goose. Close the neck and belly opening with wooden skewers and tie up with kitchen twine. Tie legs and wings with kitchen string. Put the goose with the breast side on a grid. Put 1/4 litre of water on the fat pan of the oven and push it under the goose. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 3 1/2-4 hours. Peel and coarsely dice the onions. Put 2/3 of the onions on the fat pan and add 1/4 litre of water again. Finish frying the goose and during this time scoop it several times with the frying stock. In the meantime clean, wash and cut the red cabbage into strips. Wash, peel, quarter, core and roughly dice the apples. Heat clarified butter in a pot, fry the remaining onions in it until transparent. Add cabbage and apples and braise briefly. Add bay leaf and cloves and deglaze with apple juice and 300 ml water. Season with salt, bring to the boil, cover and simmer at low heat for about 1 hour. Lift the goose from the grill and keep it warm. Pour frying stock through a fine sieve into a pot and deglaze fat pan with goose stock again. Loosen the roast stock and pour it through a fine sieve into the pot as well. Degrease the stock. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Add cream and season to taste with salt, pepper and sugar. Split the goose, carefully lift out the yeast filling. Season red cabbage with salt, pepper and sugar. Serve red cabbage, goose, sauce and some filling on plates garnished with oregano
2
Waiting time approx. 45 minutes
3
Attention: 500 g goose fat have been deducted!