Summary

Ingredients

• 1 goose
• 1 celeriac
• 5 carrot (s)
• 2 leek (s)
• prunes
• 2 apple
• Corn starch or sauce thickener
• 1 teaspoon mugwort
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon marjoram
• 1 ½ liters water
• 1 teaspoon sugar
• honey or fat for brushing

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Instructions

1. Wash the goose and remove the fat. Chop 1/2 celery, 2 carrots, 1 leek, the apples and prunes and use them to stuff the goose. Season with mugwort, salt, pepper and marjoram.
2. Preheat the oven to 170 ° C
3. Now fry the rest of the diced vegetables in a large roasting pan. Then fry the goose on both sides for 10 minutes. Pour plenty of water over the top and let it simmer covered. After half an hour, place the roaster in the preheated oven.
4. Calculate one hour of cooking time per kg of goose. At the end of the cooking time, take the goose out of the roaster and place it on the rack in the oven for another half an hour.
5. Pour the vegetables with the sauce from the roaster through a sieve and simmer, season with salt and possibly a little sugar. Thicken the sauce with cornstarch or a sauce thickener as desired.
6. The goose can be coated with fat or honey in the final phase.