Summary

Ingredients

• 4 ½ kg goose, ready to cook
• 4 orange (s), the juice it
• 500 g chestnut (s), cooked, without skin
• 1 apples, not too floury
• 125 ml calvados
• 125 ml balsamic vinegar, lighter
• 1 dash balsamic vinegar, red
• 750 g red cabbae (can)
• 200 g beef jerky
• 1 teaspoon cinnamon
• 4 tablespoon honey
• salt
• pepper
• possibly chilli, dried, if necessary
• 125 ml goose poultry stock (it must be as good as fat-free)
• some brown sugar for the chestnuts
• some honey for the chestnuts

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Instructions

1. The goose is washed - inside and out. The innards are removed and the goose is tied at the rump with kitchen twine. Then generously season the goose with salt and pepper. Cut the apples and about half of the chestnuts into small pieces and fill the goose with them. Finally, place the skin of the neck on top of each other and fold over once. Sew up with kitchen thread and a large needle.
2. The goose can now be placed in a roaster filled with water about a finger`s breadth in the oven, which has been preheated to 160 ° C - 170 ° C. The goose soon begins to sweat and releases its fat into the roaster. Depending on the desired fat content of the goose, you should prick the skin in the fattest places every hour.
3. After about 1 hour, the top layer of fat can be skimmed off the roaster. Now 4 tablespoons of honey are stirred up with a little salt, a little pepper and, depending on the desired spiciness, a little chilli and the goose is coated with it.
4. In the meantime, the sauce can be prepared. To do this, the white balsamic vinegar is heated in a saucepan and reduced to syrup level. For coloring, pour in red, not too acidic balsamic vinegar as you like and reduce again. Then gradually pour in small amounts of the 125 ml goose stock and reduce back to the syrup level. Then pour in the calvados and orange juice and reduce again. Add salt and pepper to taste. If you can carve at the table and want to do some show cooking, you only take about 10 ml calvados here and pour the rest of the goose at the table and set it on fire. It burns for about 30 seconds maximum. So don`t worry - but please use long matches.
5. The goose should now be coated again and we are now about 2 hours. If you want, you can add some fat from the roaster to the honey-pepper-chilli mixture to make the mixture a little more homogeneous. This is good for the goose crust. If the skin is already brown at this point, reduce the temperature of the oven to around 150 ° C.
6. Now the jerky is cut into small pieces. The red cabbage is boiled over high heat in a saucepan with a lid. Then the jerky pieces and the cinnamon are added. The whole thing is then stirred again and again for 2 minutes and the heat reduced to a third. Then put the lid on and let it pull through. Stir again and again in between.
7. The leftover chestnuts are put on a shashlik skewer (about 4-6 per skewer with a little space between them) and heated in a coated pan over medium heat. Be careful that the chestnuts don`t break apart. At the same time, a mixture of honey and a little brown sugar is poured over the chestnuts, which caramelizes the chestnuts in the pan.
8. If the goose is not quite crispy after 3 to 3.5 hours, you can turn the oven up to 250 ° C and let the whole thing get crispy for about 5 to 10 minutes (but be careful).
9. Then arrange and serve everything.