Family · German
Roast Goose
The story
From Karla's family cookbook (2014). A classic Christmas roast goose following the family recipe, rubbed with spices the evening before and slowly roasted until gloriously crispy.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- advanced
Method
Wash the goose inside and out and remove the fat glands. The evening before
Place the goose breast-side down in the roasting tray and add hot water. Cover and steam at 210 °C for 45 minutes so the fat renders. Pierce under the wings and drumsticks.
Once the liquid has evaporated
About 10 minutes before the end of cooking
Sauce: brown the wing and neck bones in a pan with 3 tbsp goose fat. Add diced onion and brown. Deglaze with diced apple, marjoram, chopped parsley and stock.
Carve the goose and keep warm in the oven at 80 °C.