Let the dried plums and the dried mixed fruit steep for one to two hours in a mixture of calvados and apple juice. If not all of the liquid is absorbed, drain the rest and set aside. Peel, quarter and core the apples and pears.
Rub the goose inside with salt and pepper. Mix the fruit with the innards of the goose, stuff the goose with it and sew it up.
Place the goose breast down on the wire rack in the cold stove, slide a deep cleanser underneath. Goose, Rost and Reine should be in the lower part of the stove. Set the stove to 160 degrees top / bottom heat.
After 45 minutes, pour the fat from the deep pure into a container, pour a cup of hot water into the pure and put the pure back in the stove. After another hour, empty the puree again and pour another cup of hot water into the puree. Empty the puree a total of three times and pour water over it. Always pour the pure juice into a container immediately and keep the container as cold as possible (freezer cabinet, etc.)
After three hours of roasting, place the goose on its back and roast for another hour and a half. Shortly before the end of the roasting time, brush the goose with ice-cold water, this makes the skin particularly shiny and crispy. However, this process is not always necessary.
If the goose is not visibly brown all around after almost five hours, you may want to set the stove to 250 degrees and brown the goose with the door slightly open. Brush the goose with some ice-cold water beforehand. But this is actually only necessary in an emergency.
Shortly before the end of the roasting time, take the containers with the gravy out of the cold, remove the fat and put the pure gravy in a saucepan. Normally you will see that the first container only contains fat, the second is half full with fat and the third only has a thin layer of fat. The gravy that is in the fourth - and last pure - contains almost no fat. Put the gravy from the last puree into the saucepan as well. If there is still grease on the sauce, remove it with a spoon.
Remove the goose from the stove, remove the threads, put the filling in a colander and drain without pressing the fruit. Put this liquid in the saucepan as well.
Warm the goose again briefly, in the meantime thicken the gravy slightly - either with flour butter or with cornstarch - and season to taste. In no case should the sauce be too thick. Usually it is not necessary to taste.
My experiences with regard to the amount of fat and sauce relate to a 5 kilo Ökogans.
The roasting method of the cold roast goose comes from the legendary Danish cook Miss Jensen, the recipe as such comes from me.
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