Roast goose is a delicacy, which we do not eat very often. Goose is fatty, but it loses a lot of fat during frying and that means that a lot of goose meat has to be calculated per person. About 5 kg in 6 individuals is quite suitable. I like to long-cook the goose and the nice thing about it being so oily is that it doesn't get as dry as, for example, turkey. When it's in the oven, it doesn't need a lot of pass, and you can spend your time on the other preparations.
Cut off the wings of the goose, take out the innards and remove some of the fat in the abdomen. Rinse and wipe the goose inside and out and season it with salt and pepper.
Stuffing:
1 bag of fresh cranberries
3 apples, peeled and diced
3 fresh figs, divided into 8
10 dried figs, divided into 4
1 pot thyme, finely chopped
1 ts. five spice
2 red onions, finely chopped
1 ts. pepper
1 ts. salt
Stir everything together and fill it in the goose and sew together with kitchen wire, so the stuffing does not fall out.
Place the goose on a rack over the skillet and place it low in the oven at 120 degrees for 8 hours. If it starts to get too brown, you can overlay a piece of aluminum foil.
Take out the goose and let it rest for 30 minutes, before splitting it.
Potatoes:
1 kg almond potatoes
3 tablespoons sugar
1/2 dl goose fat
salt
pepper
Steam the potatoes until they are almost tender, before pouring off the water, peeling them. Melt sugar and goose fat in a frying pan over medium heat, until the sugar is brown. Add the potatoes and turn them in the sugar mixture, until they have acquired brown, fine color and are covered with caramel. Sprinkle with salt and pepper and serve.
Red wine and port wine sauce:
Wings and giblets
2 finely chopped red onions
5 tablespoons chicken stock
2 dl red wine
2 dl port wine
1 bay leaf
1 tsp HP sauce
Approx. 1/2 dl blackcurrant syrup
1 ts worcestersaus
Salt and pepper
About. 50 g butter
Brown wings and innards in the fat that melts out.Add the red onion, and brown it for a couple more minutes. Add red wine, port wine and bay leafand pour over water so it covers. Let the power simmer for a couple of hours, before straining off the stock and boiling it in the power to 4 dl. Tput chicken funds, HP sauce, worcester sauce and blackcurrant syrup until the taste becomes round and nice. Season with salt and pepper. Just before serving, butter is added to the sauce and heated, without boiling. The butter makes the sauce shiny and delicious.
Serve roast goose with the stuffing, sauce and desired vegetables. I've used butter-steamed beans and Brussels sprouts, but red cabbage is also good, which you can find a recipe for here.
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