Stuffed roast goose with fig red cabbage and dumplings

Name: Stuffed roast goose with fig red cabbage and dumplings
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Ingredients: 5 Apples (e.g. Elstar or Boskop); 4 Onions; 2 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried mugwort; 1 (approx. 4 kg) ready-to-cook goose with offal; 1 (approx. 1.2 kg) small head red cabbage; 2 TABLESPOONS clarified butter; 1 Bay leaf; 1 TEASPOON Juniper berries; 1 Cinnamon stick; 200 ml dry red wine; 6-10 Tbsp Cider vinegar; 7-10 Tbsp Salt; 5 TABLESPOONS + 1 pinch of sugar; 200 ml apple juice; 4 Figs; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 6

5 Apples (e.g. Elstar or Boskop)
4 Onions
2 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried mugwort
1 (approx. 4 kg) ready-to-cook goose with offal
1 (approx. 1.2 kg) small head red cabbage
2 TABLESPOONS clarified butter
1 Bay leaf
1 TEASPOON Juniper berries
1 Cinnamon stick
200 ml dry red wine
6-10 Tbsp Cider vinegar
7-10 Tbsp Salt
5 TABLESPOONS + 1 pinch of sugar
200 ml apple juice
4 Figs
2 TABLESPOONS Cornstarch
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Wash 4 apples, quarter them, remove seeds. Peel 2 onions and dice them coarsely. Season apples and onions with honey, salt, pepper and mugwort. 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. Stuff the goose with the apple-onion mixture. Close the neck and stomach 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. Push the fat pan of the oven underneath. Pour on 1/4 litre of water. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 4 hours.
4
Clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips. Peel 2 onions and cut into strips. Heat clarified butter in a pot and fry onions until translucent.
5
Add red cabbage, bay leaf, juniper berries, cinnamon stick and red wine. Season with vinegar, salt and 3 tablespoons of sugar. Bring to the boil and simmer for 45-60 minutes. Caramelise 2 tablespoons of sugar in a pan. Wash the remaining apple, cut into slices and turn in the caramel.
6
Deglaze with apple juice and stew the apple slices for about 2 minutes. Brush the goose with salt water about 30 minutes before the end of the cooking time. Wash, clean and dice the figs and carefully fold them into the finished red cabbage.
7
Lift the goose from the grill and keep it warm. Pour frying stock through a sieve into a pot. Degrease the stock. Remove the roasting set from the tray with a little water and pour in. Fill up the stock and juice of the apple slices with water to 400 ml.
8
Bring to the boil. Mix 5 tablespoons of water and starch. Thicken sauce with it, bring to the boil again and season with salt, pepper and sugar. Arrange goose with apple slices and red cabbage on a plate. Garnish with marjoram.
9
Potato dumplings taste good with it.