Roast Goose

with cabbage roulade
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Roast Goose
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
949
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories949 kcal(45 %)
Protein59.9 g(61 %)
Fat70.6 g(61 %)
Carbohydrates20 g(13 %)

Ingredients

for
6
Ingredients
12 small Savoy cabbage
salt
500 grams onions
3 tablespoons Goose fat
2 teaspoons thyme
freshly ground pepper
500 grams Foie gras (about 6 pieces)
1 kitchen-ready Goose (about 4.5 kg)
750 milliliters water
3 tablespoons sauce thickener
6 tablespoons Whipped cream
also
Food-safe craft stick (or kitchen string)
How healthy are the main ingredients?
onionWhipped creamthymeSavoy cabbagesalt

Preparation steps

1.

Rinse cabbage leaves and blanch for 1–2 minutes in salted water. Cut center rib to flatten. Peel onions and dice. Heat goose fat, and saute onions until translucent. Mix in thyme and season with salt and pepper. Spread cabbage leaves and distribute onions in center. Clean foie gras, cut in half and season with salt and pepper. Place foie gras on onions, fold in cabbage leaves at the edge and wrap into roulades.

2.

Rinse goose, pat dry and season with salt and pepper. Fill goose with cabbage roulades and close opening with wooden sticks or tie together with kitchen string. Place goose in a pan and place in oven breast-side up. Bake in preheated oven at 180°F (approximately 350°F) for about 3–3 1/2 hours. Gradually pour in water and baste goose often with juices.

3.

Place goose on a plate and keep warm. Pour juices through a sieve into a saucepan. Bring to a boil, stir in cornstarch and bring to a boil. Stir in cream and season gravy with salt and pepper. Carve and serve with stuffed cabbage leaves and gravy.