Stuffed goose with savoy cabbage and hazelnut butter

Name: Stuffed goose with savoy cabbage and hazelnut butter
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 250 g Backfruit; 1 Onion; 4 discs White bread; 7-10 Tbsp ground cinnamon; 7-10 Tbsp dried marjoram; 1 (approx. 4.5 kg) ready-to-cook goose; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bunch of greens; 1 (approx. 1 kg) Head Savoy cabbage; 2 TABLESPOONS Oil; 400 ml Goose stock (glass); 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar; 50 g ground hazelnuts; 30 g Butter; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

250 g Backfruit
1 Onion
4 discs White bread
7-10 Tbsp ground cinnamon
7-10 Tbsp dried marjoram
1 (approx. 4.5 kg) ready-to-cook goose
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bunch of greens
1 (approx. 1 kg) Head Savoy cabbage
2 TABLESPOONS Oil
400 ml Goose stock (glass)
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Sugar
50 g ground hazelnuts
30 g Butter
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash and drain the fruit. Peel and chop the onion. Cut bread into pieces. Mix bread, onion and fried fruit. Season with cinnamon and marjoram. Remove offal, neck and fat from the goose.
2
Wash the goose thoroughly inside and out and cut out the fat gland. Season abdominal cavity with salt and pepper. Fill the goose with bread mixture. Close the neck and belly opening with wooden skewers and tie up with kitchen string.
3
Tie legs and wings together. Season the goose on the outside with salt and pepper and place it on the oven rack. Slide the fat pan of the oven under it. Pour on 500 ml water. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 3 1/2-4 hours.
4
Wash the intestines and neck. Wash, clean or peel the soup greens. Cut everything into large pieces. After 2 hours cooking time, spread the offal, neck and vegetables on the fat pan. Brush the goose with salt water again and again.
5
Clean, wash and cut the cabbage into 12 slices. Heat the oil in a large pan. Fry the cabbage slices briefly and season with salt. Pour on 100 ml water, cover and steam for about 10 minutes. Keep the goose warm in a hot oven.
6
Take out the fat pan, pour the frying stock through a sieve in a pot. Degrease frying stock. Bring frying and goose stock to the boil. Stir the starch with some water until smooth, thicken the sauce with it. Simmer for 1 minute, season with salt, pepper and sugar.
7
Lightly roast the hazelnuts in a pan without fat. Add butter. Arrange the goose with the savoy cabbage slices on a plate. Pour nut butter over the savoy cabbage. Remove wooden skewers and thread from the goose.
8
Arrange some goose fruit on top. Garnish with parsley. Serve with extra sauce. Parsley potatoes taste good with it.