Roast Goose with Spiced Carrots
- For the goose
- 1 kitchen-ready Goose (4-5 kg)
- freshly ground peppers
- 4 tablespoons vegetable oil
- 2 Russet apples
- 2 onions
- 400 milliliters dry white wine
- lingonberry jam
For the goose: Rinse the goose under cold running water inside and out and pat dry with paper towels. Rub the goose inside and out with salt and pepper. Heat the oil in a roasting pan over medium heat. Sear the goose on its back then turn it over and sear the breast side until lightly browned.
Preheat the oven to 200°C (approximately 390°F). Turn the goose breast-side up in the roasting pan and roast for 40 minutes, then reduce the heat to 180°C (approximately 350°F) and roast the goose 1 1/2 hours more, basting occasionally with the pan drippings. Reduce the oven 80°C (approximately 175°F). Lift the goose from the roasting pan and place on an ovenproof platter and return to the oven, leaving the door slightly ajar. Peel the apples and onions. Quarter, and core the apples and dice both the apples and onions. Remove 1/2 cup of the goose fat from the roasting pan and place in a skillet. Add the apples and onions and saute until soft. Deglaze with wine and let it boil a little. Then mash the sauce with a potato masher. Carve the goose and arrange on warmed plates with rice or noodles and garnish with lingonberries. Serve spiced carrots alongside and top the goose with the sauce.
For the spiced carrots: Peel and slice the carrots. Cook the carrots in a pot of boiling salted water until crisp-tender, about 8 minutes. transfer to a bowl and let cool. Peel and finely grate the ginger and add to the carrots along with the lemon juice and 3 tablespoons olive oil, season with salt and pepper and if time allows, refrigerate overnight. Season again before serving.