Festive Goose with Apple Red Cabbage and Potato Dumplings

Name: Festive Goose with Apple Red Cabbage and Potato Dumplings
Prep time: 255 min
Cook time: 45 min
Total time: 300 min
Yield: 8 Portionen
Ingredients: 1 piece Goose; to taste Salt; to taste Pepper; 645 ml Chestnuts; 5 piece Apples; 3 Stiel(e) Mugwort; 5 piece Onions; 750 g Dumpling dough; 1 tbsp Clarified butter; 720 ml Apple red cabbage; 1 tsp Butter; Lemon juice; 400 ml Goose stock; 2 tbsp dark Gravy thickener

Main course

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Cook Time

5 h

Servings

Difficulty

Hard

Prep Time

255 Min

Description

This recipe for a festive goose with apple red cabbage and potato dumplings is an absolute highlight for special occasions! The goose is prepared with an aromatic filling of chestnuts, apples, onions and mugwort, which gives it an incomparable aroma. The apple red cabbage, refined with a hint of lemon, harmonizes perfectly with the hearty taste of the goose. The preparation takes some time, but the result is worth every effort. Served with homemade potato dumplings, this dish is a true delight and perfect for a festive Christmas dinner or a special family meal in the autumn.

Ingredients (14 ingredients)

1 piece Goose
to taste Salt
to taste Pepper
645 ml Chestnuts
5 piece Apples
3 Stiel(e) Mugwort
5 piece Onions
750 g Dumpling dough
1 tbsp Clarified butter
720 ml Apple red cabbage
1 tsp Butter
Lemon juice
400 ml Goose stock
2 tbsp dark Gravy thickener

Preparation (13 steps)

Prepare goose

Remove giblets, neck and fat from inside the goose. Set aside the giblets and neck. Cut out the fat gland. Wash the goose thoroughly inside and out. Season the abdominal cavity with salt and pepper.

Prepare filling

Drain the chestnuts. Wash, rub dry, quarter, core and roughly dice 4 apples. Strip mugwort from the branches. Peel and quarter 3 onions. Mix chestnuts, apples, onions and mugwort. Season with salt and pepper.

Fill and prepare goose

Fill the goose with the prepared filling. Close the neck and belly opening with wooden skewers. Tie the drumsticks and wings together with kitchen twine. Rub the goose on the outside with salt and pepper. Place the goose breast side down in the roasting pan of the oven.

Sear goose (oven)

Pour 250 ml water into the roasting pan. Cook in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 3 1/2-4 hours. Skim off the fat from time to time. After half the cooking time, turn the goose and add another 125 ml of water.

Prepare roasting stock

Baste the goose with the roasting juices from time to time during the remaining roasting time. Peel and quarter 1 onion. Add the giblets, neck and onion to the roasting pan 1 hour before the end of the cooking time. Form 16 dumplings from the dumpling mixture 45 minutes before the end of the cooking time.

Cook dumplings

Bring salt water to a boil. Add dumplings and let simmer for 20 minutes.

Chop onions for red cabbage

Thermomix® Setting

3 sec/Speed 5

Peel and quarter 1 onion and place in the mixing bowl. Chop 3 sec./level 5.

Prepare red cabbage

Remove the chopped onion from the mixing bowl. Heat clarified butter in a saucepan and sauté the onion in it. Add the red cabbage and heat. Cut 1 apple into slices.

Sauté apple slices

Heat butter in a pan. Sauté apple slices in it. Deglaze with lemon juice.

Prepare sauce

Remove the goose 15 minutes before the end of the cooking time. Pour goose stock into the roasting pan. Dissolve the roasting juices and pour through a sieve into a saucepan.

Roast goose until crispy (oven)

Place the goose on the oven rack. Slide the roasting pan underneath. Brush the goose with salt water, turn up the oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and roast the goose until crispy.

Prepare sauce

Defat the sauce, bring to a boil and sprinkle in the gravy thickener. Bring to a boil and simmer for about 1 minute. Season the sauce with salt and pepper.