Festive Game Bird with Truffled Pomme
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
- Ingredients
- 1 Goose (approx. 4 kg, ready-to-cook)
- 2 Apple (halved)
- 2 carrots (diced)
- 1 ½ cups Celery (diced)
- 1 Parsnip (diced)
- 2 onions (diced)
- 2 cups chicken stock
- 1 tsp dried marjoram
- 1 tsp Mugwort
- 1 bay leaf
- 4 cloves
- 1 tsp peppercorns
- For the mashed potatoes
- 6 ½ cups floury potatoes
- 3 Tbsps cold butter
- 1 Tbsp Truffle oil
- 1 ⅔ cups hot cream (at least 30% fat)
- preserved Truffle grated (optional)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Season the inside of the goose with salt, ground black pepper and herbs. Place the apples inside the goose and close the opening with toothpicks. Season with salt and ground black pepper.
3.
Place the goose breast down in a large roasting tin and add 200 ml boiling water. Roast for around 30 min.
4.
Take some of the goose fat from the roasting tin and fry the diced vegetables until brown. Remove the goose from the oven, place the vegetables and some stock in the roasting tin, add the herbs and spices and return the goose to the tin, breast up. Braise for 2 hours basting often. If necessary add some more stock.
5.
Cook the potatoes for around 30 min. Peel and mash them. Stir in the butter, truffle oil and the cream. Season with salt and fold in the truffles.
6.
Remove the goose from the oven and sieve the gravy and the vegetables. Remove the fat and season with salt and ground black pepper. Carve the goose and arrange on preheated plates with the gravy and the truffled potatoes.
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