Summary

Ingredients

• 4 leg (s) the goose (fresh or from Polish oat-fattened goose
• 1 large goose breast, fresh or from Polish oat-fed goose
• 4 apples (Boskop)
• 1 bunch mugwort, dried
• 1 pack lard, simple
• 2 cup water mixed with 1 teaspoon salt each
• salt and pepper
• rosemary

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Instructions

1. You either use the oven`s drip pan or a correspondingly large casserole dish, but not a non-stick coated one, in which the fat burns after such a long time.
2. First wash all the goose parts, pat dry and season, i.e. salt, pepper and sprinkle with ribbed rosemary. Add a little more spice to the fleshy sides than to the skin sides.
3. While the goose parts are being seasoned, carefully melt the lard with the first cup of salted water in a small saucepan on the stove. When it is liquid, pour it into the frying pan provided. Place the goose parts (first with the skin side down) in the roasting vessel. Roughly pluck the mugwort bouquet (with stems) apart with your fingers, break it, crumble it over the goose parts and into the small brew. Halve the apples crosswise and cover the goose parts with them.
4. Then put in the cold oven. Select the shelf height so that the goose pieces are roughly in the middle of the oven. Fry at normal top / bottom heat to 200 degrees for 1.5 hours, just check more often how much fat is leaking out, if necessary, so that nothing overflows.
5. After 1.5 hours, the goose parts are turned over. Before doing this, remove the apple halves and set them aside. Now turn the goose pieces and put the apple pieces in the fat beforehand so that the goose pieces are now on the apple pieces with the skin facing up. Pour the second cup with mixed salt water over the pieces. Also watch the escaping fat. The goose parts are now getting their tan and are wonderfully crispy. Check from time to time whether the desired degree of browning has been achieved.
6. At the end of the roasting time, remove the goose parts and arrange on a platter. The apples and the stalks of the mugwort are roughly removed and the goose jus is transferred to a sauce boat.
7. Dumplings, red cabbage and applesauce also taste great. Goose parts and dumplings are doused with goose jus on the plates.
8. If the goose parts are prepared this way, they not only retain their own taste, but also become wonderfully tender and soft as butter. Mugwort is used for better tolerance. If you decide on a whole goose, the process remains the same, nothing changes, except that the apple pieces are pushed into the goose. Here, too, first place the goose with the breast side down in the fat and turn it after 1.5 hours.