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🍽️ Crispy Roast Goose with Sweet-and-Sour Red Cabbage and Fluffy Dumplings

785 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 100 g Celeriac
• 1 Onion
• 1 Goose (approx. 3 kg)
• Common Mugwort
• Salt
• Pepper (freshly ground)
• 100 ml Orange Juice
• 1 Orange (Juice)
• 1 kg Red Cabbage
• 1 Tart Apple
• 50 g Ghee
• 1 Small Onion
• 2 Cloves
• 1 Cinnamon Stick
• 2 Star Anise
• 0.13 l Red Wine
• 2 tbsp Sugar
• 2 tbsp Vinegar
• Salt
• Pepper (freshly ground)
• 1.25 kg Potatoes
• 150 g Flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the carrot, the celery, and the onion.
3. 3. Dice the vegetables roughly.
4. 4. Wash the goose inside and out thoroughly.
5. 5. Pat the goose dry with a kitchen towel.
6. 6. Pluck a few leaves from a mugwort stem.
7. 7. Mix the mugwort leaves with salt and pepper.
8. 8. Season the goose inside and out with the spice mixture.
9. 9. Poke the skin of the goose all around with a toothpick.
10. 10. Place the goose breast-side down in a roasting pan.
11. 11. Add the prepared vegetables to the roasting pan.
12. 12. Pour about 500 milliliters of water into the roasting pan.
13. 13. Roast the goose in the preheated oven for approx. 60 minutes.
14. 14. Turn the goose over after the first period.
15. 15. Roast the goose for another approx. 60 minutes.
16. 16. Pour the cooking liquid over the goose repeatedly during roasting.
17. 17. Remove the goose from the roasting pan.
18. 18. Place the goose on a roasting rack.
19. 19. Place a fat collection pan under the rack.
20. 20. Brown the goose under the preheated grill for approx. 15 minutes until golden brown.
21. 21. Remove the outer leaves from the red cabbage.
22. 22. Halve the cabbage.
23. 23. Cut out the core from the cabbage head.
24. 24. Shred the cabbage finely using a vegetable slicer.
25. 25. Wash the apple.
26. 26. Peel the apple.
27. 27. Quarter the apple.
28. 28. Remove the seeds from the apple quarters.
29. 29. Cut the apple into pieces.
30. 30. Heat the ghee (clarified butter) in a pot.
31. 31. Sauté the apple pieces in the hot ghee.
32. 32. Add the shredded cabbage to the apples.
33. 33. Peel the onion.
34. 34. Finely chop the onion.
35. 35. Add the onion to the apple pieces.
36. 36. Add the cloves.
37. 37. Add the cinnamon.
38. 38. Add the star anise.
39. 39. Pour 1/4 liter of water over the vegetables.
40. 40. Add the red wine.
41. 41. Add the sugar.
42. 42. Add the vinegar.
43. 43. Season the red cabbage with salt and pepper.
44. 44. Cover the pot.
45. 45. Cook the red cabbage for approx. 45 minutes.
46. 46. Peel the potatoes.
47. 47. Wash the potatoes.
48. 48. Bring salted water to a boil.
49. 49. Cook the potatoes in the salted water for approx. 25 minutes until tender.
50. 50. Drain the potatoes.
51. 51. Press the hot potatoes through a potato ricer.
52. 52. Mix the potatoes with flour.
53. 53. Mix the potatoes with eggs.
54. 54. Mix the potatoes with salt.
55. 55. Knead everything into a dough.
56. 56. Bring plenty of salted water to a boil.
57. 57. Mix the starch with cold water.
58. 58. Add the starch-water mixture to the hot water.
59. 59. Wet your hands.
60. 60. Shape dumplings from the potato dough.
61. 61. Cook the dumplings in the hot water for approx. 20 minutes.
62. 62. Do not boil the dumplings, but only let them cook gently.
63. 63. Plate the goose.
64. 64. Serve the goose with the red cabbage.
65. 65. Serve the goose with the potato dumplings.
66. 66. Serve the goose with the sauce.
67. 67. Fry breadcrumbs in a little butter.
68. 68. Garnish the potato dumplings with the breadcrumbs.

Nutrition per serving

• kcal: 785
• Protein: 45 g · Fett/Fat: 42 g · Carbs: 58 g