Classic St. Martin`s Goose

Summary

Ingredients

• 1 goose, ready to cook, approx. 5 kg
• 250 g prunes, (soak beforehand)
• 500 g apples
• 2 tablespoon sugar
• 5 tablespoon breadcrumbs (dry grated whole grain bread)
• 2 cl brandy or cognac
• cinnamon
• 4 tablespoon heavy cream
• 1 tablespoon flour
• 3 tablespoon applesauce
• salt and pepper

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Instructions

1. Wash and dry the goose thoroughly, then salt the inside only.
2. Pit the soaked prunes.
3. Peel, core, and finely chop the apples.
4. Mix the prepared prunes and apples with the sugar, breadcrumbs, cinnamon, and brandy.
5. Fill the goose cavity with the stuffing mixture and sew the opening closed.
6. Place roughly 3 cups of water and a halved apple in a roasting pan, then set the stuffed goose on a rack above the pan.
7. Roast in a preheated oven at 200°C (392°F) on the lowest shelf for 3 hours, basting with the pan juices every 20-30 minutes.
8. After 1.5 hours of roasting, prick the skin several times around the legs to help render the fat.
9. In the final 10 minutes of roasting, brush the goose with cold salted water and increase the oven temperature to 250°C (482°F) until the skin is crispy.
10. Pour the pan juices into a saucepan.
11. Add water to extend the sauce.
12. Whisk the heavy cream and flour together, then stir into the juices to thicken.
13. Add the applesauce and season with salt and pepper to taste.
14. Bring the sauce to a boil and simmer for 10 minutes.
15. Remove the stitches from the goose and carve.
16. Serve with potato or bread dumplings and red cabbage.