Filled goose with red cabbage and patato dumplings
Traditional roasted goose with a delightful filling!
Bereidingstijd: 245 minuten
Ingredients: 8 persons
1 young goose, ca. 4 – 4.5 kg
2 bread or French bread of yesterday
1 tbsp oil
Finely chopped parsley
1 tbsp dried marjoram
To bake in:
1 big onion
Salted water with 1 tbsp hunny
Peel the onion and chop it in little cubes. Chop the apple in thin parts. Chop the bread, white bread or French bread of yesterday in big cubes.
Bake de onion cubes with a little butter. Add the apple and bake it for a short time. Pour the content of the pan in a bowl and let it cool down.
Add the cubes of bread, salt, pepper, marjoram, parsley and eggs and mix everything until the mixture is smooth.
If the filling is to dry, you can add some cold milk to the mixture. Preheat the oven after that on 175-180°C.
Put some salt on the inside of the goose. Stick the throath of the goose together with skewers or sew it together with kitchen twine.
Put the filling in the belly of the goose. Sew the whole together with kitchen twine. Rub the outside of the goose with salt and pepper. After that, tie down the wings and the legs, so they don’t protude during the cooking. This will prevent the protruding pieces from burning.
Sting the goose multiple times with a sharp object, so the fat can drain better during the cooking. Put the goose on a big baking thin or casserole in the oven, with its chest down, and add 400 ml of water.
Let the goose roast on 175-180°C for about 60 minutes. Pour the baking juices multiple times on the goose and sting a few times through the skin again too.
Turn the goose around and put the chopped onions, grated carrots and sellery rings around the goose on the bottum of the pan or baking thin. If necessary, refill the water and roast the goose for another 60 minutes the same way. Open the oven a few times and skim off the seperated fat.
Don’t trow this fat away. This can later, when it is solidified, be used to smear on the bread or the French bread as a side dish. Check if the goose is also cooked on the inside.
To check this, you take a skewer and sting multiple times in the goose. Especcialy in the leg of the goose. The goose is well cooked on the inside if there don’t comes red or rosé colored liquid out of the goose.
Mix some honey in a cup of salt water. Get the filled goose from the oven. Pour the baking juices and the vegetables from the casserole into a bowl. Place the grate on the bottum ridge of the oven, with beneat it the with water filled casserole.
Put some honey-salt water on the goose. Put the goose on the grate and let it become brown and crunchy on a temperature of 200°C for 30-50 minutes. Liqour the goose multiple times with the honey-salt water. When half of the time is expired you turn around the goose and keep an eye on it. Heat up the oven to 225°C. Cook the goose for another 15-20 minutes this way untill it is chrunchy and brown.
Pour the baking juice through a sieve or mash the vegetables with a immersion blender. Put this in the refridgerator for a short time and skim of the fat again.
Thin the sauce with a little bit of water, or if there is a lot of liquid, let it thicken a little. Spice it with a dry red wine, salt and pepper and thicken it with a little bit of cornflour.
Take a sharp knife and incise the goose legs round and pull them off. After that you cut the goose chest through in the middle and cut the rest of the goose in portions.
Traditionally, the goose is served with a delicious filling, sauce, red cabbage and patato dumplings.