Roast Goose with Red Cabbage and Potato Dumplings

Name: Roast Goose with Red Cabbage and Potato Dumplings
Total time: 3 h
Yield: 6
Ingredients: 1 young Goose (4 kg); 1 Tbsp salt; 1 Tbsp freshly ground peppers; 1 tsp dried marjoram; 2 onions; 1 garlic clove; 2 carrots; 1 Parsnip; 0.25 l Chicken broth; 150 milliliters dark beer; 1.25 kilograms potatoes; 150 grams Pastry flour; 2 eggs; salt; 2 Tbsps cornstarch; 1 Red cabbage; 1 onion; 1 small Orange (untreated); 2 Tbsps clarified butter; 75 milliliters Red wine vinegar; salt; peppers; 1 pinch sugar; 1 pinch cloves (ground); 1 Star anise; lingonberry (from a jar)

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Difficulty:

moderate

Difficulty

Preparation:

3 h.

Preparation

Ingredients

for

servings

For the goose: 1 young Goose (4 kg); 1 Tbsp salt; 1 Tbsp freshly ground peppers; 1 tsp dried marjoram; 2 onions; 1 garlic clove; 2 carrots; 1 Parsnip; ¼ l Chicken broth; 150 milliliters dark beer

For the potato dumplings: 1 ¼ kilograms potatoes; 150 grams Pastry flour; 2 eggs; salt; 2 Tbsps cornstarch

For the red cabbage: 1 Red cabbage; 1 onion; 1 small Orange (untreated); 2 Tbsps clarified butter; 75 milliliters Red wine vinegar; salt; peppers; 1 pinch sugar; 1 pinch cloves (ground); 1 Star anise; lingonberry (from a jar)

How healthy are the main ingredients?

potato marjoram sugar salt onion garlic clove

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Preparation steps

For the goose: Rinse goose inside and out and dry thoroughly. Then rub inside and out with salt and pepper and sprinkle inside with marjoram.

Rinse, peel and trim onions, clove of garlic, parsnip and carrots and cut them into pieces. Bring chicken stock to a boil, put the goose breast side down in a roasting pan and pour over with boiling stock. Add onion, garlic, parsnip and carrot pieces around the pan.

Place roasting pan in a cold oven on bottom rack. Preheat oven to 200°C (approximately 400°F) and roast the goose about 1 hour, until the fat begins to withdraw. Turn the goose so that it lies with the breast side up in roasting pan. Prick skin several times below the lobes and the wing, so that the fat can escape under the skin, then roast for another 60 minutes. Scoop up the fat every 15 minutes and baste with the gravy.

Increase heat to 240°C (approximately 475°F). Take goose from the roaster and place with breast side up on a rack. Brush with beer and put it back in the oven on lower rack; place a drip pan underneath. Roast for another 30 minutes. Baste with the beer often until the skin is crisp and brown.

For the potato dumplings: Peel potatoes, rinse and boil in salted water about 25 minutes until done. Press hot potatoes through a ricer. Combine with flour, eggs and salt to a dough. Bring a large pot of salted water to a boil. Mix starch with cold water and add into the hot water. With wet hands form the potato dumplings and let simmer in hot water about 20 minutes, but do not boil.

For the red cabbage: Rinse and trim red cabbage and cut into fine strips. Peel onion and chop finely. Heat clarified butter in a pan and fry cabbage and onions in it. Sprinkle with sugar and caramelize slightly, then pour in vinegar and 125 ml (approximately 1/2 cup) of water. Add spices and stew the cabbage mixture about 30-40 minutes. Towards the end of cooking, peel the orange, add to the cabbage and let stew about 10 minutes longer. Season with salt and lingonberries.

Keep the finished goose warm in the off oven until the sauce is ready. Skim the fat and pour meat juices through a sieve into a pan (remove the vegetables). Remove bottom of the roasting dish with a little boiling water. Boil stock in a pot again and let it boil as needed over high heat while stirring. Carve the goose and serve portions on warmed plates with red cabbage, dumplings and sauce.