Stuffed Roast Goose with Baked Apples
- For the goose
- 1 Goose (ready to cook, about 3.5-4 kg or 7.5 pounds)
- freshly ground peppers
- 6 day-old White rolls
- 300 milliliters lukewarm milk
- 2 shallots
- 2 Apple
- 40 grams butter
- 2 tablespoons freshly chopped parsley
- 2 eggs
- 1 carrot
- ¼ Celery root
- ½ stalk Leeks
- 1 yellow onion
- 700 milliliters duck stock
- For the apples
- 6 ripe Apple
- 2 tablespoons lemon juice
- 100 grams dried Cranberry
- 100 milliliters Apple juice
- 2 tablespoons powdered sugar
For the goose: Preheat the oven to 220°C (approximately 425°F).
Rinse goose, pat dry, season inside and out with salt, pepper and mugwort. Dice rolls and soak in warm milk. Peel and mince shallots. Peel, quarter, core and mince apples. Rinse giblets, pat dry and chop. Heat 20 grams (approximately 0.7 ounces) of butter in a pan and cook shallots.
Add giblets and apples and cook for another 5 minutes. Remove from heat and add parsley and season with salt and pepper. Stir in eggs bread and stuff into goose. Secure with kitchen twine and place, breast-side down, in a roasting pan. Add 2 cups of water and roast for about 50 minutes.
Meanwhile, peel and coarsely chop vegetables and onion.
Add vegetables and onions to roasting pan. Deglaze pan with half of the duck broth. Reduce oven temperature to 200°C (approximately 400°F) and flip goose. Roast for another 2.5-3 hours, basting with pan juices throughout.
For the apples: Rinse apples. Cut off the tops and remove core. Drizzle with a little lemon juice. Place apples in a buttered baking dish. Rinse cranberries, and boil in juice.
Simmer cranberries for 5-8 minutes over medium heat. Remove from heat, let cool slightly and pour into apples. Drizzle with remaining melted butter and dust with powdered sugar. Add to the oven 35 minutes before the end of goose cooking time.
Remove goose from oven, place on a plate and let rest briefly. Deglaze pan juices with remaining stock, then pour through a sieve and into a saucepan. Boil juices and stir in flour butter (flour and butter combine in a 1:1 ratio). Season with salt and pepper.
Remove apples from oven Carve goose and plate with stuffing. Drizzle with pan juices and serve with apples.