Christmas goose with plum red cabbage

For 6 people
  • 1 ready-to-cook goose with giblets (4,5-5 kg)
  • Salt
  • pepper
  • 1 Pot of fresh marjoram (alternatively 2 teaspoons sep. Marjoram)
  • 1 kg sour apples
  • 3/4 - 1 l Clear chicken bouillon (instant)
  • 150 ml Calvados
  • 4 medium-sized Onions
  • 2 Carrots
  • 1.2 kg Red cabbage
  • 1 glass (720 ml) Plums, half a fruit in sugar
  • 30 g clarified butter
  • 150 ml vegetable broth (instant)
  • 1 bay leaf
  • 3 Cloves
  • 5-6 allspice grains
  • 3 EL red wine vinegar
  • 2 EL Sugar
  • 1 pack dumplings half and half
  • 1 glass (400 ml) Geese Fond
  • 3 EL dark sauce binder
  • 4-5 EL whipped cream
  • 50 g Butter
  • 2 EL breadcrumbs
  • 1/2 TL ground cinnamon
  • Parsley
  • Wooden skewers and kitchen twine
285 minutes
light
1.
Remove excess fat from inside the goose and cut out the fatty gland. Wash the goose thoroughly inside and out. Wash the throat, stomach, heart and liver as well. Season the goose inside and out with salt and pepper. Wash marjoram, pat dry and chop except for something to garnish. Wash and quarter the apples and cut out the core. Roughly cut the apple quarters into pieces and mix with the marjoram. Stuff the goose with apples, stick it with wooden skewers or sew it shut. Tie the legs and wings together with kitchen thread. Place the goose breast side down in the oven's drip pan. Approx. Pour in 1/4 liter of bouillon and fry in the preheated oven (electric stove: 200 ° C / gas: level 3) for 3 1 / 2-4 hours. In between, gradually pour in the rest of the bouillon and 125 ml calvados. Turn the goose about halfway through the roasting time. Peel and quarter 2 onions. Clean and wash the carrots and roughly cut into pieces. Approx. 1 1/2 hours before the end of the cooking time, spread the vegetables, neck and offal, except for the liver, around the goose and fry it. Fry the liver for the last 20-30 minutes. In the meantime, clean and wash the red cabbage and cut into fine strips. Peel and roughly dice the remaining onions. Drain the plums and collect the juice.Heat the clarified butter in a large saucepan and briefly sear the red cabbage and onions. Pour in the stock and plum juice, add the bay leaves, cloves and allspice and season with salt and pepper. Cover and cook for 50-60 minutes. Stir in the plums and vinegar 10 minutes before the end of the cooking time. Season the red cabbage with salt, pepper and sugar. For the dumplings, stir the dumpling powder into 500 ml of cold water and let it soak for 10 minutes. Shape 12 small dumplings from the potato dough with moistened hands. Put the dumplings in plenty of boiling salted water, briefly bring to the boil and leave to steep for 15-20 minutes over low heat. Mix some cold water and salt. Brush the goose with the salted water 10-15 minutes before the end of the roasting time. Keep the finished goose warm and pour the frying stock through a sieve. Dissolve the roast set with a little water and pour into the stock. Degrease the stock, fill up with goose stock and bring to the boil. Add the rest of the calvados and let the sauce thickener trickle in while stirring. Boil the sauce again for 1-2 minutes, refine with cream and season with salt and pepper. Carve the goose and serve on a large platter with red cabbage and potato dumplings. Froth the butter in a saucepan, stir in the breadcrumbs and cinnamon. Pour the cinnamon butter over the potato dumplings and serve garnished with parsley, marjoram and possibly a slice of apple. Suffice extra sauce
2.
Attention: 600 g of goose fat have been deducted from the nutritional value calculation!
1 person approx.:
  • 1200 kcal
  • 5040 kJ
  • 60 g protein
  • 63 g fat
  • 78 g carbohydrates

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