Summary

Ingredients

• 1 goose (free range goose), approx. 3 kg
• 2 apples
• 2 medium onion (s)
• 1 orange (s), pressed
• Mugwort, cut or rubbed
• salt and pepper
• Vegetable oil
• 250 ml apple juice
• Poultry stock or goose stock for the sauce
• Cornstarch for binding

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Instructions

1. Wash the goose and pat dry, separate the lower wings at the joint, rub generously with salt on the inside. Roughly dice the apples and onions, marinate in a bowl with pepper, 50 ml apple juice, the orange juice and the mugwort. Pour the mix into the goose, seal the belly flaps with wooden skewers and tie the legs together with kitchen twine. Wrap the goose tightly in several layers of cling film and place it on a deep baking sheet (juice pan) with the breast side down. Cook in the oven at 70 degrees for 12 hours (overnight!). Commercially available clear film can be heated up to 120 ° C without hesitation.
2. Now take the goose out of the oven, let it cool down briefly at room temperature and carefully cut open the foil and collect the fat that has leaked out and the meat juice. Remove the filling and save for the sauce preparation. Either process the goose directly or wrap it in fresh cling film and store it in the refrigerator (shelf life 2 - 3 days) or in the freezer (shelf life 3 - 4 weeks).
3. This is how the goose gets nice and crispy:
4. 50 minutes before serving the goose, preheat the oven to 220 ° C top and bottom heat and bake the goose on a rack, breast side up, for 45 minutes until golden brown. Place a baking sheet directly under the grid. When the goose is roasted, the fat escapes from the skin, it is caught by the baking sheet and cannot burn in the oven. If you want, you can coat the goose with a mixture of honey and soy sauce. Leave the oven door a little open.
5. After about 45 minutes, the goose is perfectly crispy. Take out of the oven, place on a cutting board, let rest for 3 - 4 minutes and then cut off the legs and the brisket and serve.
6. For the sauce, chop the heart, stomach, throat and the severed wings of the goose to the size of a walnut and roast with vegetable oil in a large, flat saucepan until golden brown. Add the meat juice and possibly also the onion and apple filling and roast. Deglaze with 200 ml apple juice. When this is completely reduced, add salt sparingly, pour on water or poultry stock (preferably goose stock). Simmer for two hours, drain through a sieve, reduce to the desired taste and thicken with a little starch.
7. Classic red cabbage and potato dumplings go well with it.