Roast Goose with Dumplings
- For the goose
- 1 Goose (4-5 kg or 9.5 pounds)
- 1 bunch parsley
- 1 tablespoon Mugwort
- 1 liter Vegetable broth
- 1 onion
- 12 Figs
- sauce thickener
For the goose: Rinse goose with cold water. Season with salt and pepper inside and out. Stuff goose with mugwort, parsley and 6 half figs, then secure with toothpicks. Prick goose skin with a fork.
Preheat the oven to 160°C (approximately 325°F). Place the goose in a roasting pan and roast for 30 minutes. Baste with broth throughout. Remove from oven, skim off fat from pan juices and add onions. Add goose and return to oven for another 2 hours, basting with pan juices throughout. Add remaining figs when 10 minutes of cooking time remains.
Remove and plate goose. Pour pan juices through a sieve and season with salt and pepper. Thicken with cornstarch.
For the dumplings: Cut bread into small cubes. Heat butter in a pan and cook bread until golden brown.
Grate potatoes or press through a ricer. Combine potatoes, potato flour, ½ cup of hot water and eggs. Season with salt and nutmeg and knead into a smooth dough.
Use lightly floured hands to shape dough into dumplings. Press a cube of bread into each and shape around bread to seal.
Bring a large pot of salted water to boil. Add dumplings and simmer for about 20 minutes.
Heat butter in a pan, cook breadcrumbs until golden and sprinkle over the finished dumplings.
Slice goose, plate and drizzle with pan sauce. Serve with dumplings.