Granny Zacherl’s Roast Goose
Ingredients (serves 6) Goose and filling: 1 goose (4 to 4.5kg) with giblets 150g mixed minced meat 5 slices of bread 3 shallots 20g butter 3 eggs Salt, pepper, parsley, rosemary, thyme, and Beifuss (sage brush)
Preparation For the sauce, cut off the wing tips and neck from the goose and chop coarsely together with the giblets. Mix together with the oil in a baking pan. Bake in a preheated oven at 220 degrees on the bottom rack for 40 minutes until golden brown. Wash and coarsely chop the roasted vegetables and add after 30 minutes. Decant all of the juices into a large saucepan and heat. Stir in the tomato paste and deglaze with the red wine, let it boil briefly. Add 3 liters of cold water, herbs, and spices and bring to the boil again, then let simmer over low heat for 1 hour. Pass the fond (approx. 1.5L) through a very fine sieve into a saucepan (setting the innards aside), remove any visible fat, and reduce on high heat to 400 ml. Allow the sauce to cool overnight.
Sauce: Wing bones and neck of the goose 600g poultry carcass 2 T canola oil 400g roasted vegetables (celery, leek, carrot, and onion) 2 tsp tomato paste 200ml red wine Juniper berries, bay leaf, rosemary, thyme, salt, pepper, and nutmeg.
For the filling, cut the innards of the goose into small cubes and mix with the minced meat in a bowl. Cut the bread slices into small cubes as well and add. Peel the shallots and chop finely, then sauté in a pan with the butter and chopped herbs before adding to the meat mixture. Finally, add the eggs and season to taste.
Stuff the goose with the filling and rub all over with salt. Place the goose in a roasting pan with the breast side down and pour in 200 ml of water. Place the pan on the bottom rack in a preheated oven at 180 degrees (with top / bottom heat only, the fan setting is not recommended) and cook for 30 minutes. Turn the goose and cook for another 2.5 hours, continuously basting the goose with the meat juices from the roasting pan.
Take the goose out of the oven. Pour off the fat and liquid into a separate jug. Add 5 T goose fat back into the roasting pan. Place the goose with the breast side up again and cook for another 30 minutes at 200-220 degrees.
Add 200 ml of the goose stock with 6-8 tsp goose fat to the prepared sauce. Boil and if necessary thicken with a little starch. Carve the goose and serve with potato dumplings and Brussels sprouts.
TV chef Ralf Zacherl from wine bar and restaurant
SchmidtZ& KO ( Rheinstr. 45- 46. www. schmidt-z- ko. de) shares his secrets for a delicious Christmas goose.