Roast Goose with Bread Dumplings
- For the goose
- 1 Goose about 3.5 kg (approximately 8 pounds)
- white peppers (freshly ground)
- noble sweet ground paprika
- ½ lemon
- 400 grams cooked potatoes
- 2 ripe Apple (e.g. Boskoop)
- 2 onions
- 1 tablespoon butter
- 250 grams peeled, cooked Chestnuts (from a jar)
- ½ teaspoon dried thyme
- 2 teaspoons Mugwort
- 1 garlic
- 100 milliliters Dark beer
- 2 teaspoons cornstarch
Preheat the oven to 200°C (approximately 400°F).
For the goose: Rinse the goose, pat dry and season inside and out with salt, pepper, paprika and lemon juice. Peel the potato and use a press to press it into a bwol. Peel the apples, quarter and remove the seeds. Slice the apples and sprinkle with lemon juice to prevent browning. Peel and finely chop the onions and sweat in butter. Add the apples and cook until soft, about 3 minutes. Fold into the potato mixture with the drained chestnuts, thyme, the mugwort and crushed garlic. Season with salt, pepper and paprika.
Fill the goose's neck opening with half of the potato mixture, then tie closed with kitchen twine. Put the other half of the mixture into the stomach opening and tie closed. Put the goose in prepared roasting tube, close the ends and cut several holes in the top. Roast on a roasting pan with drip pan underneath for about 3 hours. Remove the roasting tube and catch the drippings, moving them to a pan outside the oven. Turn the goose, brush with half of the beer and roast for another 30 minutes until crispy, with the drip pan catching the juices. Meanwhile, skim the fat from the pan juices and refrigerate (for goose fat).
Season the gravy with salt, pepper and paprika. Mix in the remaining beer and bring to a boil.
For the dumplings: Cut the stale bread into thin slices and place into a bowl to soak in the warmed milk for about 30 minutes. Peel and finely chop the shallot. Pick the parsley leaves from the stalks and chop them finely. Add half the chopped parsley with the shallot to the bread slices. Mix well.
Add the eggs and knead to a soft dough. Season with salt, pepper and nutmeg. With wet hands, form the dough into a roll and wrap it in a clean cloth. Tie the ends with kitchen twine. Bring salted water to a boil, then turn down the heat. Cook the dough in this water until done, about 15-20 minutes over medium heat (do not boil). Remove from the towel and cut into slices. Serve with the whole goose on a platter, garnished with bay leaves.