Bavarian Roast Goose with Pretzel Dumplings
Christmas comes but once a year. In any case, we think: The crispy roast goose is worth a culinary sin! Although goose with its high fat content is not ideal for the slim line, the meat certainly has something to offer for health: The dark and hearty goose meat provides plenty of magnesium, iron, zinc and B vitamins.
The pretzel dumplings can be rolled a few hours before and cooked freshly if necessary. Pre-cooking is also possible. When using, simply fry the dumplings in a pan with some butter over a mild heat. And which side dish goes well with roast goose and dumplings? If you like it classic, go for red cabbage or beans. Or how about caramelized quince slices from the tin?
- For the goose
- 1 ready-to-cook Goose about 5 kg (approximately 11 pounds)
- freshly ground peppers
- 5 tart Apple (such as Boskop)
- 4 Tbsps fresh marjoram
- 2 Tbsps fresh thyme
Preheat the oven to 180°C (approximately 350°F).
Rinse the goose, pat dry and rub with salt and pepper, inside and out. Rinse the apples, peel, quarter and remove the core, then cut into wedges. Rinse the thyme and marjoram, shake dry and tear into small pieces. Place the apples and herbs inside of the goose and tie the legs together with kitchen string.
Place the goose breast side down in a roasting pan with about 300 ml (approximately 1 cup) of hot water in the bottom. Cover with aluminum foil and bake for about 1 hour and 15 minutes.
Remove the foil and continue baking for 1 hour 30 minutes, basting the goose often with pan drippings.
For the pretzel dumplings: Chop the pretzels into small pieces, cover with warm milk and let stand for 30 minutes.
Rinse the parsley, pat dry, remove the leaves and chop finely. Peel the onion and chop finely. Melt the butter in a small pan and sauté the onions until softened. Remove from heat, stir in the parsley, softened pretzels and beaten eggs. Season with salt and pepper and knead everything together. If the mixture is too wet, knead in a bit of semolina flour.
Baste the goose once more with pan drippings, increase the oven heat to 200° C (approximately 400°F) and bake for 10-15 minutes until the skin is crispy.
Form the dumpling dough into 6-8 dumplings boil in salted water for about 15-20 minutes. Remove with a slotted spoon, drain and transfer to a hot bowl.
Remove the goose from the oven and arrange on a serving platter.
Serve the goose alongside the pan drippings, and dumplings.