Roast Goose with Chestnut Stuffing, Red Cabbage and Dumplings
- For the goose
- 4 onions
- 2 Parsnips
- 4 carrots
- 1 stale White roll
- 1 young Goose (ready to cook, 4 kg, with giblets)
- 2 shallots
- ½ bunch parsley
- 20 grams butter
- 200 grams cooked Chestnuts (vacuum-packed)
- 1 egg
- freshly ground peppers
- 150 milliliters Dark beer
- For the cabbage
- 1 Red cabbage
- 1 onion
- 1 natural Orange
- 2 tablespoons clarified butter
- 75 milliliters Red wine vinegar
- 1 pinch sugar
- 1 pinch Ground clove
- 1 Star anise
- lingonberry (jar)
- For the gravy
- 150 milliliters Whipped cream (at least 30% fat content)
For the goose: Peel the onions, parsnip and carrot and cut into chunks. Soak the bread in lukewarm water. Rinse the giblets, pat dry and chop into small pieces. Peel the shallots and finely chop. Rinse the parsley, shake dry and finely chop the leaves. Remove the bread from the water and squeeze out the excess water.
In a pan, melt the butter and sauté the shallots until translucent. Add the giblets and briefly pan-fry, making sure to cook all sides. Pour the mixture into a bowl, let it cool and mix with half of the chopped chestnuts, parsley, bread and an egg and season with salt and pepper.
Rinse the goose, pat dry and season inside and out with salt and pepper. Fill with the chestnut mixture and close the opening with kitchen twine. Lay the goose breast-side down in a roasting pan with a cup of water. Spread the onion, parsnip and the carrot pieces and the remaining chestnuts around the goose. Put the roasting pan into the cold oven, turn the heat up to 200°C (approximately 390°F) and cook for 1 hour.
Then flip the goose in the roasting pan so that the legs are facing Prick the skin several times below the legs and the wing, so that the fat can escape from under the skin and cook for another 60 minutes. Scoop out the fat that collects in the roasting pan every ten minutes and baste the goose with the gravy. Turn the heat in the oven up to 240°C (approximately 465°F). Remove the goose from the roasting pan, place it breast-side up on the rack, brush with beer and put it back in the oven on the lower rack with the drip pan underneath. Cook another 30 minutes. Brush the goose often with beer until the skin becomes crispy and brown. For the dumplings: Peel the potatoes, rinse and boil in salted water for about 25 minutes until done. Drain and press the hot potatoes through a potato ricer. Mix with flour, eggs and salt and knead to a dough.
Bring a large amount of salted water to a boil. Mix cornstarch with cold water and pour into the hot water. With wet hands, form dumplings from the potato dough and cook in hot, but never boiling, water for about 20 minutes. For the cabbage: Trim the red cabbage, cut into fine strips, wash and drain. Peel the onion and chop finely. Heat the butter and fry the cabbage and onion in it. Add the vinegar and pour in 100 ml (approximately 1/2 cup) of water, and season with the spices (sugar, cloves and star anise). Stew the red cabbage for about 30-40 minutes.
Towards the end of the cabbage's cooking, peel the orange, dice, add to the cabbage and cook for about 10 minutes. Season with salt and lingonberries. Keep the finished goose warm in the oven that has been turned off until the sauce is ready. For the gravy: Skim off the fat and puree. Stir in the cream, bring to a boil and season with salt and pepper. Arrange the finished goose and the dumplings on a plate, and serve the red cabbage and the gravy separately.