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🍽️ Roast Goose with Homemade Potato Dumplings

850 kcal · 30 min · 4 servings

Ingredients

• 5 kg Goose (1 Goose)
• Salt
• Pepper
• 1 bunch Parsley
• 1 tbsp Mugwort
• 1 l Vegetable Broth
• 1 Onion
• 12 Figs
• Thickener
• 1 kg boiled Potatoes (starchy, from the day before)
• 200 g Potato Flour
• 2 Eggs
• Salt
• Nutmeg
• 0.5 Stale Roll
• 1 tsp Butter

Instructions

1. 1. Rinse the goose under cold water.
2. 2. Season the goose inside and out with salt and pepper.
3. 3. Stuff the goose with mugwort, parsley, and six halved figs.
4. 4. Secure the opening of the goose tightly with toothpicks.
5. 5. Prick the skin on the sides and under the legs several times to allow the fat to drain.
6. 6. Preheat the oven to 160 degrees Celsius and place the goose in a roasting pan.
7. 7. Pour broth into the roasting pan and place the goose on the middle rack.
8. 8. Roast the goose for 30 minutes using top and bottom heat.
9. 9. Remove the goose and baste it repeatedly with the pan juices.
10. 10. Take the goose out of the roasting pan and skim off the excess fat.
11. 11. Sauté the vegetables in the roasting pan until brown.
12. 12. Deglaze the vegetables with the roasting juices.
13. 13. Place the goose back on top of the vegetables in the roasting pan.
14. 14. Braise the goose in the oven for another 2 hours.
15. 15. Place the cooked goose on a platter and add the figs.
16. 16. Strain the sauce through a sieve.
17. 17. Season the sauce to taste with salt and pepper.
18. 18. Thicken the sauce with a sauce thickener if necessary.
19. 19. Pour the sauce into a gravy boat.
20. 20. Cut bread rolls into small cubes.
21. 21. Fry the bread cubes in hot butter until golden brown.
22. 22. Grate the potatoes finely or press them through a potato ricer.
23. 23. Mix the potatoes with potato flour, salt, and nutmeg.
24. 24. Pour half a cup of hot water into the potato mixture.
25. 25. Add the eggs to the mixture.
26. 26. Knead everything into a smooth dough.
27. 27. Lightly moisten your hands with flour.
28. 28. Shape the dough into dumplings.
29. 29. Press one teaspoon of roasted bread cubes into the center of each dumpling.
30. 30. Place the dumplings in two liters of boiling salted water.
31. 31. Let the dumplings simmer for 20 minutes.
32. 32. Keep the water hot during cooking, but do not let it boil again.
33. 33. Heat butter in a frying pan.
34. 34. Toast the breadcrumbs in the pan until golden brown.
35. 35. Spread the toasted breadcrumbs over the finished dumplings.

Nutrition per serving

• kcal: 850
• Protein: 45 g · Fett/Fat: 55 g · Carbs: 50 g