Stuffed Goose Dinner
- For the goose
- 100 grams Prune
- 150 milliliters Port wine
- 1 kitchen-ready Goose (4 kg or 8.8 pounds)
- 2 teaspoons finely chopped Mugwort
- 800 grams Apple
- 2 tablespoons lemon juice
- 1 onion
- 3 tablespoons honey
- 3 tablespoons cornstarch
- 1 small Red cabbage
- 1 onion
- 2 tablespoons Lard
- 100 milliliters White vinegar
- 1 pinch sugar
- ½ teaspoon ground cloves
For the goose: Soak prunes in 150 ml (approximately 5 ounces) of port wine. Rinse goose inside and out and dry well with paper towels. Season goose inside with mugwort and inside and out with salt and pepper.
Peel, quarters, core and dice apples. Sprinkle apples with lemon juice. Peel and slice onion into rings. Remove prunes from port and dice, set the port side. Combine apples, onions and plums and season with cinnamon, cardamom and cloves.
Fill goose with prune filling and secure with toothpicks. Prick skin beneath wings and legs with a fork. Place goose breast-side down in a large roasting pan and pour in about 1/8 liter (approximately 0.5 cups) of boiling water.
Place goose on the lower rack of a preheated oven at 200°C (approximately 400°F) and roast for 3 hours, basting throughout with pan juices. The goose is done when golden brown and thigh juices run clear when pierced.
Combine 3 tablespoons of port wine and honey. Pour pan drippings into a pot. Coat goose with port wine mixture and roast for another 15 minutes, until crisp.
Combine equal parts cornstarch and water and whisk into drippings. Boil drippings and season with spices, salt and pepper.
Remove goose from oven. Remove stuffing and slice.
Rinse cabbage, cut into fine strips, rinse again and drain. Peel and mince onion. Heat lard and sauté onion until soft. Add vinegar, 100 ml (approximately 3.4 ounces) of water and spices. Cook cabbage for 40-50 minutes.
For the dumplings: Heat butter in a pan. Cook shallot until translucent.
Slice rolls and soak in milk. Add eggs, parsley, shallot, salt and pepper. Let sit for 20 minutes. Shape into dumplings and simmer in salted water for 10 minutes.
Plate goose and serve with filling, cabbage and dumplings.