🍽️ Christmas Goose with Gingerbread Filling

Name: Christmas Goose with Gingerbread Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 goose (approx. 4,5 kg); salt; pepper (from the mill); 1 untreated orange; 1 untreated lemon; 4 shallots; 1 handful rosemary; 3 firm-fleshed pears; 3 tbsp ghee; 100 g gingerbread (with dark chocolate glaze); 1 pinch ground clove; 1 carrot; 0.5 stalk leek; 0.5 celeriac; 150 g kumquats; 800 ml dry white wine; 1 handful marjoram

2579 kcal · 30 min · 4 servings

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Ingredients

1 goose (approx. 4,5 kg)
salt
pepper (from the mill)
1 untreated orange
1 untreated lemon
4 shallots
1 handful rosemary
3 firm-fleshed pears
3 tbsp ghee
100 g gingerbread (with dark chocolate glaze)
1 pinch ground clove
1 carrot
0.5 stalk leek
0.5 celeriac
150 g kumquats
800 ml dry white wine
1 handful marjoram

Instructions

1. Remove the giblets from the goose. Wash the goose thoroughly inside and out. Pat it completely dry with kitchen paper. Season the goose generously all over with salt and pepper. Place the goose in a large roasting pan. Wash the orange and lemon under hot water. Finely grate the peel of the orange and the lemon. Squeeze the juice from the fruits. Stir the lemon zest and half of the orange zest into the juice. Brush the goose with this mixture. Chop the goose gizzard finely. Place the gizzard next to the goose in the roasting pan. Also chop the heart and liver finely. Peel the shallots and dice
2. Heat the fat in a hot pan. Fry the heart and liver in it. Add the shallots and sweat them until translucent. Mix the chopped rosemary into everything. Remove the mixture from the pan. Crumble the gingerbread into it. Mix the pears into the mixture. Season everything with salt, pepper, and cloves. Fill the mixture into the goose. Close the opening of the goose. Let the goose marinate overnight. You can place it in the unheated oven for this; it does not need to be refrigerated.
3. Remove the goose the next day. Preheat the oven to 180 degrees Celsius with top and bottom heat. Wash the carrot, leek, and celery. Clean or peel the vegetables. Dice the vegetables finely. Wash the kumquats. Slice the kumquats. Add the vegetables, kumquats, and the remaining rosemary to the goose in the roasting pan. Pour in the wine and about 300 milliliters of water. Roast the goose in the oven for about 1.5 hours. Check if the goose has a crispy crust. If not, turn on the oven grill for about 5 minutes. Remove the goose from the oven. Turn the goose. Top it with marjoram. Season with salt
4. Check after the cooking time if the goose is crispy. If not, turn on the grill again. Remove the goose from the oven. Strain the sauce through a sieve if you prefer it smooth. Leave the sauce chunky if you prefer that. Season the sauce with salt and pepper.
5. Sprinkle the goose with leftover orange zest for garnish. Top the goose with a few kumquats.
6. Serve the goose with red cabbage with cherries and a potato-apple gratin.

Nutrition per serving

kcal: 2579
Protein: 109 g · Fett/Fat: 217 g · Carbs: 29 g