Christmas Goose with Apple and Onion Sauce and Chestnut Puree

Rinse and dry the goose inside and out.

Preheat the stove to 200 °C.

Mix the paprika powder, pepper, salt and rapeseed oil into a marinade and brush the goose with it.

Heat the clarified butter in a roasting pan. Sear the goose on the legs at the beginning, then the breast, then turn to the other side and place on the wings.

Place in the roaster and roast first for 40 minutes at 200 °C, then for another 1½ hours at 180 °C. Then remove the goose from the roaster and carve it, placing the pieces briefly under the broiler.

Peel and dice the apples and onion. Pour off all but 6 tbsp of the goose fat and brown the diced apples and onion in it. Bring to a boil with white wine and red port, strain through a sieve and season.

For the chestnut puree, bring the water and sugar to a boil and cook the chestnuts, including their skins, until soft. Cut the chestnuts in half, scoop out the flesh with a teaspoon, remove the “felt” and puree the pieces.

Heat the whipped cream with the game stock and the chestnuts, season to taste with salt and freshly ground pepper.

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