Stuffed Goose Dinner
- For the goose
- 4 onions
- 2 Parsnips
- 4 carrots
- 1 day-old White roll
- 1 male Goose
- 2 shallots
- ½ bunch parsley
- 20 grams butter
- 200 grams cooked Chestnuts
- 1 egg
- freshly ground peppers
- 150 milliliters dark beer
- For the cabbage
- 1 Red cabbage
- 1 onion
- 1 organic Orange
- 2 tablespoons clarified butter
- 75 milliliters Red wine vinegar
- 1 pinch sugar
- 1 pinch Ground clove
- 1 Star anise
- lingonberry (prepared)
- For the sauerkraut
- 1 Apple
- 1 onion
- 3 tablespoons butter
- 1 can Sauerkraut (770 grams or 1.75 pounds, drained)
- 5 Juniper berries
- 2 bay leaves
- 1 tablespoon Caraway
- 150 milliliters Cider (or white wine or apple juice)
- For serving
- 150 milliliters Whipped cream
For the goose: Peel and chop onions, parsnips and carrot. Soak bread soak in lukewarm water. Rinse liver, heart and stomach, then chop. Peel and mince shallots. Rinse parsley, shake dry and mince leaves.
Melt butter in a pan and add shallots. Add liver, heart and stomach and cook briefly. Pour mixture into a bowl, let it cool and mix with half the chopped chestnuts, parsley, well-squeezed bread and egg. Sseason with salt and pepper.
Rinse goose, pat dry and season inside and out with salt and pepper. Stuff with filling and secure the opening with kitchen twine. Cover goose with a cup of water and place, breast-side down, in a roasting pan. Add onions, parsnips, carrots and remaining chestnuts to pan. Place roasting pan into a cold oven, then preheat oven to 200°C (approximately 400°F) for 1 hour, then flip goose.
Prick goose skin several and roast for another 60 minutes. Baste with pan drippings every 10 minutes. Increase oven temperature to 240°C (approximately 475°F). Remove goose from oven and place, breast-side up, on a broiler pan. Brush with beer and return to oven to the lower rail. Roast for another 30 minutes.
For the potatoes: Peel potatoes, rinse and boil in salted water for about 25 minutes. Press through a ricer and mix with flour, eggs and salt.
Bring and large pot of salted water to a boil. Combine cornstarch and cold water, then whisk into boiling water. Shape dumplings out of potato mixture and cook in hot water for about 20 minutes.
For the cabbage: Rinse and thinly slice cabbage. Peel and mince onion. Heat ghee in a pan and cook cabbage and onion. Deglaze with vinegar and 100 ml (approximately 3.4 ounces) of water, then add spices. Cover and simmer cabbage for 30-40 minutes. At the end of cooking, zest orange and add to cabbage, cook 10 minutes more. Season with salt and lingonberries.
For the sauerkraut: Rinse apple, cut in half, remove seeds and thinly slice. Peel and mince onions. Heat 1 tablespoon butter in a saucepan, sauté apple and onion. Add sauerkraut, juniper, bay leaves, 2 pinches of sugar and cumin. Deglaze with cider and 150 ml (approximately 2/3 cup) of water and simmer over medium heat for 15 minutes.
Remove goose from oven and slice. Pour out pan drippings and skim off fat, then puree drippings. Combine drippings and cream over low heat, bring to a boil and season with salt and pepper.
Place goose and serve with potatoes, cabbage and sauerkraut. Serve drizzled with pan sauce.