Wash the goose inside and out and pat dry. Rub the inside and outside with plenty of salt and sprinkle with caraway seeds. Put some water in a roasting pan and add 1 carrot and a whole onion.
Place the well-seasoned goose with its back down in the roasting pan, pierce the goose skin several times so that the fat can escape while roasting - put the lid on.
Now slowly fry at approx. 120 ° C top / bottom heat for approx. 4 hours. Turn it up beforehand so that the whole thing starts to simmer.
When the goose is tender, remove it from the oven, let it cool, then cut it up.
In the meantime, chill the gravy so that the fat can set and then it can be easily skimmed off.
2 day
Put the defatted roast juices on a baking sheet, place the goose parts on top (if necessary, taste the meat beforehand and add salt if necessary). Now fry the goose parts with top heat at approx. 180 ° C, so that the skin becomes crispy, for approx. 1/2 hour. Do not pour any more, otherwise the skin will not be resch.
When the skin is finally crispy, serve the goose parts immediately with sauerkraut and bread dumplings.
Tip:
A good goose soup can be prepared from the goose small (without liver) and a delicious liver spread or a liver baguette for a soup insert can be made from the liver.
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