If necessary, defrost the gutted goose, then wash it and rub it with salt inside and out. Also rub pepper on the outside and marjoram on the inside. Soak the bun.
Make a dough from the minced meat with a chopped onion, salt and pepper and the two soaked rolls. Stuff the goose with the mass. Add the mugwort at the beginning and end. Sew up with thread.
Quarter the carrots, leek and onions into medium-sized pieces. Preheat the oven to 200 ° C (top / bottom heat). Place the goose breast down in the roaster and spread the vegetables and the sliced apple all around. Pierce with a fork where the legs start. Add 2 cups of hot water to the side of the roaster.
Cover the roaster and place in the oven on the lowest rack. Leave there for 1 hour. After the hour, turn the goose and pour away all of the liquid and fill the roaster with new 2 cups of hot water. Again leave in the oven for an hour with the lid closed.
Turn the goose over again. Closed for 30 minutes and left in the oven for another 30 minutes without the lid. Turn the goose. Leave closed in the oven for 30 minutes.
Now remove the lid and press the curvature of the spoon against the leg and see whether it is already soft. If this is not the case, fry for another 30 minutes with the lid closed.
Now remove the lid and pour the stock over it every 10 minutes or spray with cold water until it has reached the desired browning. Take the goose out of the roaster and place it in the oven with the breast facing upwards only. To make the skin really crispy, switch on the grill for the last 10 minutes - but be sure to stick to it so that it doesn`t burn!
Place the carrots in a container as a side dish. Pour the stock through a sieve and press the vegetables through a little with a spoon. Skim off the remaining fat. Thicken the sauce with cornstarch a little.
Try to get a goose from a farmer who has had plenty of exercise, fresh air, and good forage while rearing it. The meat is more tender, leaner and tastes better.
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