Roast Goose with Quince Sauerkraut and Pretzel Dumplings
- For the goose
- 1 about 3-3.5 kg or approximately 7 lbs Goose (ready to cook)
- fresh cracked peppers (mil)
- 2 small, tart Apple
- 4 sprigs Mugwort
- 1 teaspoon cornstarch
- For the sauerkraut
- 1 piece fresh ginger (about the size of a walnut)
- 1 onion
- 3 tablespoons Goose fat
- 2 tablespoons sugar
- 500 grams Sauerkraut
- 250 milliliters dry Riesling
- 250 milliliters Apple juice
- fresh cracked peppers
- 500 grams Quince
- 2 tablespoons Fruit Vinegar
Rinse the goose, pat dry and rub inside and out with salt and pepper. Rinse the apples, remove the small bitter leaves from the mugwort. Lay apple and mugwort in the goose and secure the opening.
Place the goose with the breast-side down in a roasting pan, pour in 2 cups of hot water and cover. Cook in a preheated oven at 200°C (approximately 375°F) for about 1 hour.
Peel ginger and onion and finely chop. Place the goose fat in a saucepan, stir in sugar and let caramelize slightly. Add onion and ginger and cook 1 minute, stirring. Add the sauerkraut, wine, and apple juice, season with salt and pepper and simmer for 30 minutes, covered over low heat.
Rinse and peel quince, grate the flesh and mix with vinegar. Add the quince to the sauerkraut and cook for an additional 30 minutes, covered. Stir often.
After 1 hour of cooking, turn the goose over, pour 2 cups water into the pan and cook 1 hour more, basting frequently.
Slice the pretzels, place in a bowl and pour warm milk over them. Soak for 15 minutes.
Cook shallots in hot butter until translucent, stir in parsley and bacon and sauté briefly. Set aside to cool slightly. Whisk 3 eggs, add to the onion mixture with the pretzels, and season with pepper and nutmeg. Mix gently and let soak 30 minutes. If the mixture is too dry, knead slightly and add more milk if necessary. With wet hands, form into 8 dumplings.
Simmer dumplings in salted water for about 20 minutes.
Increase oven temperature to 230°C (approximately 425°F). Sprinkle the goose with cold salt water, so that the skin becomes crispy.
Remove the finished cooked goose. Skim fat from the cooking juices. Mix cornstarch with cold water and use to thicken the sauce on the stovetop. Carve the goose and serve with the dumplings and quince sauerkraut.