- 1 Goose
- Sea salt
- marjoram (fresh)
- 1 kilogram Red cabbage (boiled)
- ¼ liter Orange juice
- 1 generous pinch Orange zest
- 1 Apple
- 100 grams lingonberry jam
- 1 package Mashed potatoes (to be mixed in water and milk)
- ¼ liter milk
- 3 tablespoons parsley (chopped)
- 2 tablespoons clarified butter
- ¼ liter Red wine
- 1 tablespoon Plum butter
Bring a large pot of salted water to a boil with the marjoram. Add the goose and cook about 10 minutes. Remove from the water, drain well and season with salt and pepper on a roasting pan. Fill the drip pan with a little water. Slide the roasting pan onto lowest rack of the oven, preheated to 160-170°C (approximately 320-340°F) convection. Cook for about two hours. Add the red cabbage with orange juice in a bowl, mix and let them go. Rinse the apples, remove the seeds and place onto the roasting pan with the goose after about 1 hour. Sprinkle with orange zest at this point. Mix the packaged mashed potatoes with the milk and 1/4 liter (approximately 1 cup) of water and cook according to the package. Remove from heat, let cool slightly and stir in the egg. Pour the puree into a piping bag and pipe onto a baking sheet lined with parchment paper. Top with some parsley. 10 minutes before the end of cooking, add this baking sheet to the oven to cook the puree. Peel the apples and grate finely.
Pour the red cabbage into a colander and drain. Fry the grated apple in butter and deglaze with red wine. Season with salt and pepper. Add the jam and plum butter and stir.
Remove the goose from the oven and cut into slices. Arrange decoratively on plates with the cabbage and drizzle with sauce before serving.