Summary

Ingredients

• 1 goose, 3-4 kg
• mugwort
• Lemon juice
• salt

For the filling:

• 400 g potato (s)
• 1 tablespoon butter
• 1 large onion (s), diced
• 1 heart (s) goose and liver
• liter ⅛ whipped cream
• 1 egg (s)
• Parsley, chopped
• marjoram
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Rub the goose inside and out with salt, pepper, mugwort and lemon juice. Boil the potatoes al dente, cut into cubes, chop the onion and parsley and sauté in butter. Weigh the heart and liver finely and roast them briefly. Add the potatoes, beat the cream with the egg and pour over it, season with salt, pepper and marjoram, fill the goose with it and sew up, fill the frying pan with two-finger high water and place the goose breast down; Roast at 200 ° C with frequent basting, turn over halfway through the roasting time (approx. 50 minutes per kilogram) and finish roasting, degrease the roast, add water, dust with flour and boil.
2. Tip: I myself turn the goose back to a maximum of 175 ° after the third time and cover it with foil if necessary. It also stays juicier and takes a little more time.