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🍽️ Crispy Goose with Orange Gravy, Red Cabbage and Honey Potatoes

843 kcal · 30 min · 4 servings

Ingredients

• Goose, ready for the kitchen 4,2 kg 1 pc.
• Salt pinch
• Pepper, black ground pinch
• Apples, red 4 pcs.
• Onions, yellow 4 pcs.
• Marjoram, dried pinch
• Red wine, dry 600 ml
• Poultry broth 800 ml
• Potatoes, mostly waxy 1 kg
• Oil 1 tbsp
• Red cabbage, fresh 500 g
• Sugar 1 tbsp
• Orange juice 200 ml
• Cornstarch 2 tsp
• Honey 2 tbsp

Instructions

1. 1. Preheat the oven to 140 degrees Celsius. Set it to top and bottom heat.
2. 2. Wash the goose thoroughly inside and out.
3. 3. Pat the bird completely dry with a kitchen towel.
4. 4. Season the goose generously with salt and pepper.
5. 5. Wash the apples and cut them into rough quarters.
6. 6. Remove the cores from the apple pieces and chop them coarsely.
7. 7. Halve the three onions and peel them.
8. 8. Chop the onions into coarse pieces as well.
9. 9. Place the apples and onions into a bowl.
10. 10. Season the vegetables with salt, pepper, and marjoram.
11. 11. Mix everything well together.
12. 12. Stuff the goose with the apple and onion mixture.
13. 13. Close the opening of the goose with wooden skewers.
14. 14. Secure the closing opening additionally with kitchen twine.
15. 15. Place the goose breast-side down into a roasting pan.
16. 16. Pour 400 milliliters of wine and broth into the pan.
17. 17. Roast the goose in the preheated oven for about 180 minutes.
18. 18. Peel the potatoes and cut them into cubes.
19. 19. Bring a pot of salted water to a boil.
20. 20. Add the potato cubes to the boiling water.
21. 21. Cook the potatoes covered over medium heat.
22. 22. This takes about 20 to 25 minutes until they are tender.
23. 23. Halve the remaining onion and peel it.
24. 24. Slice the onion into thin strips.
25. 25. Heat one tablespoon of oil in a pot over medium heat.
26. 26. Sauté the onion strips for about two minutes until translucent.
27. 27. Add the red cabbage and 200 milliliters of wine.
28. 28. Let the vegetables simmer for about 15 minutes.
29. 29. Remove the goose from the roasting pan and set it aside.
30. 30. Strain the roasting liquid through a sieve into a bowl.
31. 31. Turn the goose over and place it back into the roasting pan.
32. 32. Arrange the goose with the breast side facing up.
33. 33. Grill the goose for 15 to 20 minutes under the hot grill.
34. 34. Bake until it is nicely browned and crispy.
35. 35. Skim off the excess fat from the roasting juices with a ladle.
36. 36. Melt the sugar in a pot over low heat.
37. 37. Let the sugar caramelize for about two minutes.
38. 38. Deglaze the caramel with orange juice.
39. 39. Add the drained roasting juices.
40. 40. Bring the sauce to a boil.
41. 41. Stir in cornstarch while stirring constantly.
42. 42. Thin the sauce until it reaches the desired consistency.
43. 43. Season the sauce with salt and pepper.
44. 44. Drain the potatoes.
45. 45. Add the honey to the potatoes.
46. 46. Mix everything well together.
47. 47. Season the potatoes with salt and pepper.
48. 48. Remove the goose from the oven.
49. 49. Carve the bird into portions.
50. 50. Serve the goose with red cabbage, honey potatoes, and orange gravy.

Nutrition per serving

• kcal: 843
• Protein: 56 g · Fett/Fat: 39 g · Carbs: 71 g