Christmas goose with cranberry and red cabbage

For 7 people
  • 1 ready-to-cook goose with giblets (approx. 4.5 kg)
  • Salt
  • black pepper
  • 2 Apples (e.g. B. Elstar)
  • 200 g white bread
  • 1/2 Bund Marjoram
  • 5 medium-sized onions
  • 2 EL clarified butter
  • 3 Eggs (size M)
  • 1 Carrot
  • 1 glass (212 g; Weight: 80 g) Wild cranberries in syrup
  • 1 (approx. 1.5 kg) Head of red cabbage
  • 4 EL red wine vinegar
  • 2 bay leaves
  • 3-4 Cloves
  • 500 g floury potatoes (e.g. Afra)
  • 3 Egg yolk (size M)
  • 4 EL Milk
  • grated nutmeg
  • 1 Glass (400 ml) Goose stock
  • 3-4 EL dark sauce binder
  • wooden skewers
  • Kitchen twine
  • baking paper
  • aluminum foil
270 minutes
Remove fat from the goose. Wash the goose thoroughly inside and out, cut out the fatty gland. Season the inside with salt and pepper. Peel and quarter the apples, cut out the core. Dice the apples and bread. Wash marjoram, pat dry, set something aside for garnish, finely chop the rest. Peel the onions, finely dice 1 onion. Heat 1 tablespoon of lard in a pan and sauté onion cubes. Mix in the marjoram and apples. Put the bread in a bowl, add the apple mixture and eggs. Knead everything well and season with salt and pepper. Fill the goose with the bread mixture. Close the neck and belly openings with wooden skewers and tie with kitchen thread. Tie the clubs and wings together. Season the goose on the outside with salt and pepper and place the breast side on the oven shelf. Pour 1/4 liter of water into the drip pan of the oven and slide under the goose. Fry in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 3 1 / 2-4 hours. Wash the innards and neck and pat dry. Clean and wash the carrot and cut into large pieces. Quarter 2 onions. Turn the goose after 1 1/2 hours of roasting. Place the giblets and neck, carrot and onion quarters in the drip pan. Drain the cranberries while collecting the juice. Dice 2 onions. Clean and wash the red cabbage and cut into strips. Heat 1 tablespoon clarified butter in a saucepan, sauté the onions until translucent. Add the cabbage and sauté briefly. Deglaze with the cranberry juice and 300 ml water. Add vinegar, bay leaves and cloves. Season with salt and pepper and simmer covered over medium heat for 50-60 minutes. Peel and wash the potatoes and cook in salted boiling water for about 20 minutes. Mix 1/2 liter of water with 1/2 teaspoon of salt, pour over the goose. Finish frying the goose and add the frying stock several times in between. Approx. Turn up the oven 15 minutes before the end of the roasting time (electric stove: 225 ° C / fan oven: 200 ° C / gas: level 4). Fry the goose until crispy. Pour off the potato water and toss the potatoes dry on the hotplate. Squeeze through a potato press, 2 egg yolks and 2 tablespoonsStir in milk, season with salt and nutmeg. Pour the dough into a piping bag with a large star nozzle. Sprinkle tuffs onto two baking sheets lined with parchment paper. Whisk 1 egg yolk with 2 tablespoons of milk, carefully brush tuffs with it. Take the goose out of the oven. Bake the Duchess potatoes in a hot oven for about 10 minutes until golden brown. Cover the goose with aluminum foil. Pour the stock through a sieve. Dissolve the roast set with a little hot water and pour into the stock. Degrease the stock and pour in the goose stock from the glass. Bring the sauce to the boil, pour in the sauce thickener while stirring, bring to the boil again briefly. Season the sauce and red cabbage with salt and pepper. Mix the lingonberries with the red cabbage. Carve the goose, removing the filling from the goose. Serve the goose with red cabbage, sauce, filling and duchess potatoes. Garnish with marjoram
1 person approx:
  • 780 kcal
  • 3270 kJ
  • 50 g protein
  • 44 g fat
  • 38 g carbohydrates


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