A traditional festive meal that even figure conscious people can afford: Due to the long roasting time at a low temperature and piercing the skin, the roasted goose loses a lot of its fat.
Red cabbage, in combination with orange juice, provides even more vitamin C and also tastes particularly fresh and fruity with roast goose.
Potato dumplings are also excellent as a side dish for roast goose.
(Percentage of daily recommendation)
|Calorie||798 kcal||(38 %)|
|Protein||60 g||(61 %)|
|Fat||42 g||(36 %)|
|Carbohydrates||37 g||(25 %)|
|Sugar added||3 g||(12 %)|
|Roughage||5.5 g||(18 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||3 mg||(25 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||21.1 mg||(176 %)|
|Vitamin B₆||1.2 mg||(86 %)|
|Folate||62 μg||(21 %)|
|Pantothenic acid||1.8 mg||(30 %)|
|Biotin||12.6 μg||(28 %)|
|Vitamin B₁₂||0.4 μg||(13 %)|
|Vitamin C||80 mg||(84 %)|
|Potassium||1,710 mg||(43 %)|
|Calcium||108 mg||(11 %)|
|Magnesium||99 mg||(33 %)|
|Iron||5.9 mg||(39 %)|
|Iodine||19 μg||(10 %)|
|Zinc||3.6 mg||(45 %)|
|Saturated fatty acids||7.6 g|
|Uric acid||4.2 mg|
- 2 heads Red cabbage (each about 700 grams)
- 2 Oranges
- 3 tablespoons White vinegar
- 6 cloves
- 1 bay leaf
- 1 Goose (4.5-5 kg)
- 1 tablespoon dried Mugwort
- 2 bunches parsley
- 1 liter Chicken broth
- 2 tablespoons Canola oil
- 250 milliliters Red wine (or red grape juice)
- 2 teaspoons sugar
- 3 teaspoons cornstarch
- 1 ½ kilograms potatoes
Remove outer leaves from the cabbage. Quarter the heads and cut out the cores.
Rinse the cabbage, shake dry and cut crosswise into very thin strips. Put in a large bowl.
Squeeze out juice from oranges. Mix the juice with 1 level teaspoon salt, 2 tablespoons vinegar, the cloves and bay leaf. Pour over cabbage, toss to combine, cover and refrigerate at least 8 hours (to marinate).
Remove all visible fat from the goose. Rinse goose, pat dry with paper towels and season the abdominal cavity with salt, pepper and mugwort.
Rinse parsley, shake dry and tuck sprigs into the cavity.
Place goose with the breast side down in a large roasting pan or baking dish and pour in 500 ml (approximately 2 cups) of broth.
Roast on lowest rack of preheated oven at 150°C (fan 130°C, gas mark 1-2) (approximately 300°F/convection 265°F) until the goose is cooked through, 4.5-5 hours; pierce the skin around the legs and the breast repeatedly with a meat fork while roasting to allow the fat to escape.
Baste the goose frequently with the broth during roasting, adding more broth as needed.
Drain cabbage in a sieve set over a bowl to collect the marinade during the final hour of cooking the goose.
Heat the oil in a large wide pot. Cook cabbage for 5 minutes, then season lightly with salt and pepper.
Add enough of the drained cabbage marinade to the wine or grape juice to yield 450 ml (approximately 2 cups). Pour into the pot, cover and cook over low heat until cabbage is just soft, about 45 minutes. Season with salt, sugar and remaining vinegar.
Transfer the goose to a baking sheet. Roast on lowest rack of preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 450°F/convection 400°F) until brown and crispy, about 20 minutes, turning at least once.
Meanwhile, peel potatoes and cook in a pan of boiling salted water until tender, 20-25 minutes.
Pour off fat from roasting pan into a fat separator, in batches if necessary. Let stand until the fat rises to the top, then skim off fat and pour defatted sauce into a pot.
Bring the sauce to a boil. If desired, mix the cornstarch with a little water, then stir into the sauce and cook until thickened. Season with salt and pepper. Drain potatoes in a sieve, then put in a bowl and keep warm.
Carve the goose: First cut the breast and legs from the body, then halve the breasts and slice the meat. Serve goose with the sauce, red cabbage and boiled potatoes.