🍲 Roast Goose with Root Vegetables

Name: Roast Goose with Root Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kitchen-ready goose (4.5-5 kg); salt; pepper (from the mill); 1 tsp dried marjoram; 1 tsp dried mugwort; 2 potatoes; 3 apples; 1 bunch soup vegetables; 2 onions; crème fraîche; wooden skewers; kitchen twine

950 kcal · 30 min · 4 servings

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Ingredients

1 kitchen-ready goose (4.5-5 kg)
salt
pepper (from the mill)
1 tsp dried marjoram
1 tsp dried mugwort
2 potatoes
3 apples
1 bunch soup vegetables
2 onions
crème fraîche
wooden skewers
kitchen twine

Instructions

1. Thoroughly wash the goose inside and out.
2. Pat the goose dry with a kitchen towel.
3. Season the inside of the goose with salt, pepper, and the herbs.
4. Cut the potatoes in half.
5. Place the potato halves and the apples inside the goose.
6. Understand that the potatoes and apples absorb fat and are not intended for consumption.
7. Close the opening of the goose with wooden skewers.
8. Tie the goose securely with kitchen twine.
9. Salt and pepper the outside of the goose.
10. Place the goose breast-side down in a roasting pan or a large casserole dish.
11. Pour 400 milliliters of boiling water into the pan.
12. Preheat the oven to 200 degrees Celsius.
13. Place the goose in the center of the preheated oven.
14. Roast the goose for about 30 minutes.
15. Check if about three-quarters of the water has evaporated.
16. Turn the goose over so the breast is facing up.
17. Reduce the oven temperature to 180 degrees Celsius.
18. Roast the goose for another 2 to 2.25 hours.
19. Wash the root vegetables thoroughly.
20. Remove the tough ends and leaves from the vegetables.
21. Chop the vegetables roughly.
22. Peel the onions.
23. Cut the onions into eight wedges.
24. Add the prepared vegetables to the pan with the goose.
25. Skim off excess fat if there is too much.
26. Roast the vegetables for about 1 hour.
27. Baste the goose occasionally with the roasting fat.
28. Mix 125 milliliters of cold water with 2 teaspoons of salt.
29. Brush the goose with the salt water mixture.
30. Roast the goose for another 10 minutes.
31. Remove the goose from the oven.
32. Deglaze the pan drippings with about 250 milliliters of water.
33. Strain the liquid along with the root vegetables through a fine sieve.
34. Stir Creme Fraiche into the sauce.

Nutrition per serving

kcal: 950
Protein: 60 g · Fett/Fat: 70 g · Carbs: 40 g