Roast Goose Dinner

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Roast Goose Dinner
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1 hr
ready in 4 h.
Ready in


1 male Goose
1 tablespoon salt
1 tablespoon freshly ground peppers
1 teaspoon dried Mugwort
2 onions
1 garlic
2 carrots
1 Parsnip
¼ liter Chicken broth
150 milliliters dark beer
For the potatoes
1 kilogram starchy potatoes
150 grams Pastry flour
2 eggs
4 slices white bread
2 tablespoons butter
2 tablespoons cornstarch
For the cabbage
1 Red cabbage
1 onion
2 tablespoons clarified butter
1 pinch sugar
75 milliliters Red wine vinegar
1 pinch Ground clove
1 Star anise
1 organic Orange
lingonberry (prepared)
How healthy are the main ingredients?
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Preparation steps


For the goose: Rinse goose inside and out and dry thoroughly. Season inside and out with salt and pepper and sprinkle inside with mugwort. Peel and chop onions, garlic, parsnips and carrots. Boil chicken stock. Place goose, breast-side down, in a roasting pan and pour in hot stock. Add chopped vegetables to pan. 


Place roasting pan on the bottom rail of a cold oven. Preheat oven to 200°C (approximately 400°F) and roast goose for about 1 hour. Flip goose, prick skin with a fork and roast for another 60 minutes. Baste goose with pan drippings every 15 minutes.


Increase oven's temperature to 240°C (approximately 475°F). Remove goose from oven and place on a broiler sheet. Brush with beer and return to oven. Roast for another 30 minutes. Brush with beer throughout.

For the potatoes: Peel potatoes, rinse and boil in salted water for about 25 minutes. Press through a ricer and combine with flour, eggs and salt. Bring and large pot of salted water to a boil. Combine cornstarch and cold water, then whisk into boiling water. Cut crusts from bread and cut bread into cubes. Heat butter in a pan, add bread and cook until golden brown. Remove and drain on paper towels. Use wet hands to shape potato mixture into dumplings. Press a cube of bread into each and shape dough around bread to seal. Cook dumplings in boiling water for about 20 minutes. Remove, drain and keep warm.

For the cabbage: Rinse and shred cabbage. Peel and mince onion. Heat ghee in a pan and add cabbage and onions. Sprinkle with sugar and caramelize slightly, then deglaze with vinegar and 125 ml (approximately 0.5 cups) of water. Add spices and simmer for about 30-40 minutes. At the end of cooking, zest orange and add to cabbage. Cook about 10 minutes more. Season with salt and lingonberries and keep warm.

Remove goose from oven. Pour pan drippings through a sieve and into a pan. Skim off the fat. Boil sauce and reduce over high heat.

Slice goose and plate with dumplings and cabbage. Serve drizzled with sauce.