Classic St. Martin's goose with red cabbage and dumplings

For 5 people
  • 2-3 stem (s) mugwort
  • 1 Gla s (660 ml, net 360 g) Whole chestnuts (chestnuts)
  • 4 Onions
  • 5 (approx. 1200 g) Apples
  • 1-2 EL breadcrumbs
  • salt
  • freshly ground white pepper
  • Sugar
  • 1 (approx. 4 kg) ready-to-cook goose
  • 3 Carrots
  • 1 (approx. 1800 g) head of red cabbage
  • 25 g clarified butter
  • 2-3 EL Cranberries
  • 350 ml clear apple juice
  • 2-3 bay leaves
  • 6-8 cloves
  • 5 EL red wine vinegar
  • 1 pack dumpling powder 'half and half'
  • 250 ml clear chicken bouillon (instant)
  • 3-4 EL dark sauce binder
  • 50 g Whipped cream
  • 1/2 Bundle Parsley
  • wooden skewers and kitchen twine
225 minutes
light
1.
Mugwort Crumble except for something to garnish. Roughly chop the chestnuts. Peel and roughly dice 1 onion. Thoroughly wash 3 apples, quarter them, cut out the core and roughly dice the apples. Mix mugwort, chestnuts, breadcrumbs and apples. Season with salt, pepper and sugar. Remove the offal, neck and fat from the goose. Wash thoroughly inside and out, sprinkle the abdominal cavity with salt and pepper. Cut out the fatty gland. Stuff the goose with the chestnut and apple filling. Stick the neck and belly openings with wooden skewers and tie with kitchen thread. Tie the clubs and wings together. Place the goose breast side on a wire rack. Pour 1/8 liter of water into the oven's drip pan and slide under the goose. Fry in a preheated oven (electric stove: 175 ° C / gas: level 2) for 3-3 1/4 hours. Clean, wash and cut the carrots into large pieces. Peel and quarter 2 onions. Turn the goose after 1 1/2 hours of roasting. Put the carrots and onions in the dripping pan and deglaze with 1/4 liter of water. Finish roasting the goose and scoop it up several times with the frying stock. In the meantime, peel the remaining onion and roughly chop it. Clean and wash red cabbage and cut into strips. Wash, peel, quarter, core and cut the remaining apples. Heat clarified butter in a saucepan and sauté the onion until translucent. Add the cabbage, apples and lingonberries and sauté briefly. Deglaze with apple juice and 350 ml water. Add the bay leaves and cloves, season with salt and cook covered over a medium heat for about 1 hour. Season with vinegar, salt, pepper and sugar. Put the dumpling powder and 3/4 liter of cold water in a mixing bowl and stir with a whisk. Approx. Let it soak for 10 minutes. Form 12 dumplings from the potato mixture and pour them into plenty of boiling salted water. Bring to the boil briefly and let simmer for about 20 minutes over a low heat. Brush the goose with salt water approx. 15 minutes before the end of the roasting time, turn up the oven (electric stove: 225 ° C / gas: level 4). Fry the goose until crispy, lift off the wire rack and keep warm. Pour the stock into a saucepan through a sieve. Loosen the roast set on the drip pan with the chicken soup and pour in. Degrease the stock. Bring to the boil, sprinkle in the sauce binder while stirring and bring to the boil again briefly. Stir in the cream and season with salt, pepper and sugar. Wash the parsley, pat dry and roughly chop. Place the red cabbage on a platter and serve the goose with the filling. Garnish with mugwort. Dumplings sprinkled with parsley and serve with sauce
1 person approx.:
  • 1480 kcal
  • 6310 kJ
  • 57 g protein
  • 74 g fat
  • 122 g carbohydrates
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