Roast Goose

Before the goose is roasted, e.g. in the defrosting phase, a goose stock is cooked from the greens, which are roasted in a little bit of fat from the goose, the goose giblets, the red wine and about 2 liters of water in the course of 4 hours, which is then boiled down (“reduced”) to about 300 ml.

The goose, rubbed inside and out with salt and pepper, is stuffed with apple pieces and shallots and tied with coarse thread or possibly thin twine.

Then place it in the oven heated to 250 degrees (or 220 degrees convection) on a grill tray with a fat pan underneath, in which about 200 ml of boiling water has been put. During roasting, the goose is basted a few times with the liquid from the fat pan. After about 1 hour, it is turned over and at the same time the temperature is lowered to 200 degrees (or 180 degrees convection).

After another hour (in the meantime continue to baste diligently) it is taken out, covered with aluminum foil and left to rest for 15 min. Later, it is carved and placed on an ovenproof platter. If the legs are still a little bloody, roast them on the inside for a few minutes under the broiler. Perfectionists repeatedly put the whole thing with the skin side under the broiler, but be careful !

During the resting time, the sauce is seasoned with salt and pepper, perhaps reduced a little, add the port wine or possibly Madeira and finally

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