Festive Roast Goose with Side Dishes

Festive Roast Goose with Side Dishes

Main course

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Cook Time

3 h

Servings

6

Difficulty

Medium

Prep Time

90 min

This Thermomix® recipe for Festive Roast Goose with Side Dishes is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This festive roast goose with apples and onions is a hearty main course, prepared in the Thermomix®. Preparation with ready-to-cook goose, paprika powder and thyme takes a total of 180 minutes, the active working time is about 90 minutes. The recipe is designed for 6 servings and is ideal for a festive family meal or a winter Christmas menu. With the Thermomix®, the roast goose is particularly juicy and aromatic.

Ingredients (23 ingredients)

  • 1 piece ready-to-cook goose
  • 6 tsp Salt
  • 1 tsp Sweet paprika powder
  • 2 piece Apples
  • 2 piece Onions
  • 2 Stiel Thyme
  • 1 bunch Soup vegetables
  • 2 tbsp Oil
  • 1 kg Goose giblets
  • 400 ml Red wine
  • 400 ml Poultry stock
  • 1 Blatt Bay leaf
  • 5 piece Juniper berries
  • 5 piece Peppercorns
  • 3 piece Allspice berries
  • 2 tsp Cornstarch
  • 500 g Brussels sprouts
  • 4 piece tart apples
  • 1 piece Lemon
  • 1 tbsp Sugar
  • 4 piece floury potatoes
  • 140 g Potato starch
  • 1 tbsp Semolina

Preparation (13 steps)

1

Prepare goose

Preheat oven to 180°C. Wash goose and pat dry. Rub inside with 1 tsp salt and outside with 1 tsp salt and paprika powder.

2

Prepare filling

Core apples and cut into pieces. Peel and roughly chop 1 onion. Fill the goose with apples, onion and thyme. Close the upper opening with toothpicks and sew it up with kitchen twine. Tie the drumsticks together loosely.

3

Roast the goose

Place the goose breast side down in a roasting pan and pour in 200 ml of water. After 50 minutes, turn the goose over and roast for another 3 hours, pouring in about 500 ml of salted water and carefully pricking the skin again and again. Pour off the resulting roasting juices and fat and place in a fat separator. Let stand until the fat has separated. For the last 30 minutes, increase the temperature to 220 degrees and brush the goose with a mixture of honey and salt water.

4

Chop soup vegetables

Thermomix® Setting
5 sec/Speed 5

Clean and roughly chop the soup vegetables. Peel and roughly chop 1 onion. Place soup vegetables and onion in the mixing bowl and chop for 5 sec./speed 5.

5
5

Fry goose giblets

Heat oil in a pan and sear the goose giblets in it. Add the chopped soup vegetables and onion cubes and fry them as well.

6

Prepare sauce

Thermomix® Setting
120 min/212°F/Speed 1 100

Place the fried goose giblets with soup vegetables and onion in the mixing bowl. Deglaze with red wine and pour in the poultry stock. Add bay leaf, juniper berries, peppercorns and allspice berries. Simmer for 120 min./100°C/speed 1.

7200
7

Strain and thicken the sauce

Thermomix® Setting
5 min/212°F/Speed 2 100

Pass the sauce through a sieve. Put the strained sauce back into the mixing bowl. Mix cornstarch with a little cold water and add to the sauce. Cook for 5 min./100°C/speed 2 to thicken the sauce. Keep warm.

300
8

Cook Brussels sprouts

Wash and clean the Brussels sprouts and cook in salted water until done.

9

Prepare baked apples

Wash apples, remove core and rub with lemon juice. Sprinkle with sugar and bake with the goose in the oven for 20 minutes.

10

Cook potatoes

Cook potatoes until done, peel and press through a potato ricer.

11

Prepare dumpling dough

Salt the cooked and pressed potatoes with 2 tsp of salt and knead in potato starch and semolina. Form dumplings with damp hands.

12

Cook dumplings

Simmer dumplings in salted water for 20-25 minutes.

13

Serve

Serve goose with potato dumplings, Brussels sprouts and baked apple.

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About this recipe

The roast goose, a classic that has a tradition in our family. My grandma always prepared it for Christmas, and the smell of roasted poultry, apples and spices is inextricably linked to this time for me. This recipe is a tribute to her culinary skills, adapted to the modern kitchen technology of the Thermomix® to simplify the preparation without compromising the authentic taste. The goose itself is of course the star of the dish. A ready-to-cook goose saves time and effort, but make sure to choose one of good quality. The salt and the sweet paprika powder provide a nice crust and a spicy taste. The filling of apples and onions gives the roast a fruity sweetness and a savory note, while the thyme adds a subtle, aromatic depth. The soup vegetables, consisting of carrots, celery and leek, form the basis for a strong sauce. The Thermomix® plays a crucial role in the preparation of the sauce. The shredding of the soup vegetables and the subsequent simmering with the goose giblets, red wine and poultry stock is effortless. Make sure to sauté the goose giblets beforehand in a pan to create roasted flavors that add extra flavor to the sauce. Straining the sauce is important to obtain a fine texture. The cornstarch is used to thicken it, but be careful with the dosage so that the sauce does not become too thick. For a vegetarian version, you could replace the goose with a large, stuffed pumpkin. The filling could consist of rice, nuts, mushrooms and herbs. Instead of the goose giblet sauce, you could prepare a vegetable broth with red wine and spices. As side dishes, classic potato dumplings, red cabbage and glazed chestnuts go perfectly with the roast goose. The baked apples, filled with marzipan or nuts, are a sweet addition. A dry red wine completes the dish. Leftovers of the roast goose can be stored in the refrigerator and reheated the next day. The sauce can also be frozen separately. The roast goose can be prepared well in advance. The goose can be filled and seasoned the day before. The sauce can also be prepared and reheated before serving. This leaves more time for family and guests on the festive day.

Tags

#Meat #Festive #Hearty #Winter #Christmas #Christmas #Wintery

Allergens

  • Cereals containing gluten
  • Celery
  • Sulphur dioxide and Sulphites

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