Name: Festive Roast Goose
Prep time: 60 min
Cook time: 190 min
Total time: 250 min
Yield: 8 Servings
Ingredients: 4.5 kg Goose; 4 piece Apples; 2 piece Onions; 400 g Streaky bacon; to taste Salt; 1 bunch Soup vegetables; 1 l Broth; to taste Pepper

Description

This festive roast goose from the Thermomix® is a hearty main course with goose, apples, onions and bacon. Soup vegetables and broth create an aromatic sauce. The preparation takes a total of 250 minutes, the active working time is about 60 minutes. The recipe is designed for 8 servings and is ideal for a festive family meal, especially in winter.

Ingredients (8 ingredients)

4.5 kg Goose

4 piece Apples

2 piece Onions

400 g Streaky bacon

to taste Salt

1 bunch Soup vegetables

1 l Broth

to taste Pepper

Preparation (11 steps)

Prepare goose

Wash the goose (4.5 kg), pat it dry and remove any remaining pin feathers. Cut off the parson's nose, trim the wings if necessary and remove the fat. Have toothpicks and kitchen twine ready.

Prepare filling

Quarter the apples (4 pieces), remove the core and cut into wedges. Peel the onions (2 pieces) and cut into wedges. Roughly dice the bacon (400 g).

Put filling into the goose

Put the prepared apple, onion and bacon filling into the abdominal cavity of the goose and close the opening with toothpicks. Tie the legs together with kitchen twine and season the goose with salt on the outside.

Preheat oven

Preheat the oven to 180 °C circulating air. Have a drip pan ready.

Sear goose

Place the goose on a rack, slide the drip pan under the rack and place in the preheated oven.

Reduce temperature and continue cooking

After 30 minutes, reduce the heat in the oven to 160 °C. Cook the goose for another 150-180 minutes.

Prepare soup vegetables

Wash and roughly dice the soup vegetables (1 bunch) one hour before the end of the cooking time.

Roast vegetables

Pour off some of the fat from the drip pan, spread the prepared soup vegetables on the baking sheet and put them back in the oven to roast.

Add broth

Approx. 30 minutes later, add the broth (1 l) to the roasted vegetables on the baking sheet.

Prepare sauce

Thermomix® Setting

30 sec/Speed 8

After about 180-210 minutes, lift the finished goose from the rack and season with pepper. Put the roasted vegetables, the gravy and the broth into the mixing bowl and puree for 30 sec./speed 8.

Season sauce

Season the pureed sauce with salt and pepper and serve.

Finished cooking? Great! 🎉

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About this recipe

The scent of roast goose awakens childhood memories in me. Every year, when the days got shorter and the first frost came, my grandma prepared this dish. It was a feast for the whole family, a sign of togetherness and enjoyment. Even though Grandma still prepared her roast goose in a classic roasting pan, I have learned over the years how to achieve an equally delicious result with the Thermomix® without having to stand at the stove for hours. The goose itself is of course the star of the dish. A good goose should weigh about 4.5 kg so that there is enough meat for a larger family. It is important that the goose is of good quality, preferably from a farm in the region. The apples, onions and bacon form the perfect filling. The apples, sour and aromatic, provide a fruity note, the onions bring a slight spiciness and the bacon provides spice and fat that keeps the goose juicy from the inside. The soup vegetables, consisting of carrots, celery, leek and parsley root, form the basis for the aromatic sauce. The broth, preferably homemade, rounds off the taste. The preparation in the Thermomix® makes the preparation of the sauce particularly easy. While the goose is sizzling in the oven, you can prepare the soup vegetables and later puree them in the Thermomix® to a fine sauce. Be sure to regularly pour off the fat that accumulates in the drip pan so that the goose becomes nice and crispy. By the way, the poured-off fat can be used wonderfully for the preparation of fried potatoes. If you like it a little more unusual, you can vary the filling of the goose. Instead of apples and onions, you can also use chestnuts, plums or dates. For a vegetarian version, you can replace the goose with a large pumpkin filled with a mixture of rice, nuts, mushrooms and herbs. In addition to salt and pepper, spices such as mugwort, marjoram, thyme or rosemary go perfectly with goose. Classic potato dumplings, red cabbage and Brussels sprouts go well with roast goose as side dishes. But also boiled potatoes, dumplings or spaetzle are a good choice. Add a strong red wine and the feast is perfect. Leftovers of the roast goose can be stored in the refrigerator and reheated the next day. The sauce can also be frozen and used later for other dishes. You can also prepare the goose by filling and seasoning it the day before. This saves time and stress on the holiday itself.