Goose with Apple Stuffing, Potato Dumplings and Red Cabbage
Ingredients
- For the goose
- 1 Goose (about 3.5 kg or approximately 8 pounds)
- salt
- peppers
- 3 Tbsps dried Mugwort
- 750 grams Russet apple
- 80 grams Walnut (freshly cracked and crushed)
- 1 Tbsp thyme (chopped)
- 500 milliliters Rosé
- 250 milliliters Apple juice
- 200 milliliters chicken stock
- cornstarch
- 6 Organic apples
- For the potato dumplings
- 500 grams small, starchy potatoes
- ½ day-old White roll
- clarified butter
- 1 kilogram large, starchy potatoes
- 100 milliliters milk
- salt
- For the red cabbage
- 1 kilogram Red cabbage
- 2 sour Apple
- 50 grams clarified butter
- 1 small onion
- 2 cloves
- ⅛ l Red wine
- 2 Tbsps sugar
- 2 Tbsps Vinegar
- salt
- freshly ground pepper
Preparation steps
For the goose, rinse the raw goose, pat dry, rub inside and out with salt and pepper and sprinkle with mugwort. Rinse the apples, cut in half, remove the seeds and cut into slices. Mix with the walnuts and thyme leaves and fill the goose with the mixture.
Secure the opening with toothpicks, then tie with kitchen twine.
Preheat the oven to 220°C (approximately 425°F) and the place goose breast-side-down in a large greased baking pan. Pour in 250 ml (approximately 1/4 cup) of water, the wine and apple juice and cook for 45 minutes, then reduce the heat to 180°C (approximately 350°F). Roast for another 2 hours, turning once and basting with the pan juices.
Approximately 45 minutes before the end of cooking, rinse the organic apples, pat dry and place in the pan around the goose. 15 minutes before end of cooking, baste the goose again and set the oven again to 220°C (approximately 425°F) to finish cooking.
Remove the goose from the pan and keep warm. Deglaze with the chicken stock, and skim off the fat. Pour through a sieve into a saucepan and simmer over medium heat. Mix the cornstarch with a little cold water and pour into the gravy. Continue to cook until thickened.
For the red cabbage, remove the outer leaves of the cabbage, cut in half, remove the tough stem and cut into thin strips. Rinse the apples, cut into quarters, peel, remove the seeds and cut into pieces. Melt the butter in a saucepan and sauté the apple pieces briefly, then add the cabbage. Peel the onion, chop finely and add to the mixture along with the cloves. Pour in 250 ml (approximately 1/4 cup) of water and the red wine. Add the sugar and vinegar and season with salt and pepper. Cover and simmer for about 45 minutes.
For the dumplings, peel the small potatoes and cook 20-25 minutes until fork-tender. Meanwhile, cut the bread into small cubes and fry until crisp in some butter. Peel, rinse and finely grate the large potatoes. Place the grated potatoes in a kitchen towel and squeeze over a bowl. Let the liquid sit undisturbed until the starch has settled to the bottom.
Stir the drained potatoes together with boiling milk. Drain the water from potato liquid and add the starch to the raw potato mixture. Peel the cooked potatoes while still hot and immediately press through a ricer. Mix everything together and season with salt.
With moistened hands, shape into dumplings and press some croutons into the center of each. Bring a large pot of salted water to a boil. Carefully place the dumplings into the boiling water and cook over low heat for about 30 minutes. Remove with a slotted spoon and drain.
Carve the goose. Serve on plates alongside the dumplings and red cabbage and drizzle with the sauce.
