Roast goose – very special

Ingredients for 4 servings:

• 1 goose breast
• 2 goose legs
• 1 bunch of soup vegetables
• 1 bunch of Provençal herbs
• 2 apples
• 2 oranges
• 10 cherry tomatoes
• 125 ml red wine
• 125 ml cream, for cooking 15%
• 1 tbsp tomato paste
• 1 tbsp mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Editor’s note: The cooking times specified by the recipe author are too short for goose breast and legs. This has also been noted in several comments. We have adjusted the cooking times. The original cooking times are shown in parentheses. For the recipe to be successful, we recommend using the cooking times we specified. Rub the goose parts with salt and pepper and place them in a roasting pan. Cut the vegetables (carrots, celery, leeks) into small cubes and arrange them in the roasting pan with the tomatoes. Squeeze 1 orange and pour the juice over the vegetables, as well as the red wine. Then bake the whole thing in the oven at 180°C for about 1 hour (the recipe author specified 30 minutes). Meanwhile, mix a marinade from oil, mustard, honey, and lemon juice and finely chop the herbs (including the parsley from the vegetables). After 1 hour (30 minutes), remove the goose from the oven and brush it generously with the marinade and sprinkle with the coarsely chopped herbs. Peel and core the apples, and add them sliced ​​to the goose. Then cook in the oven for another 1.5 hours (15-20 minutes), basting occasionally with the stock. Then drain half of the stock, turn off the oven, and keep the goose warm. Use the stock to make the sauce. Squeeze another orange and add the juice. Then combine with a little tomato paste and the cooking cream. Arrange the dish beautifully with the goose, orange, apples, and vegetables. Potato dumplings are a perfect accompaniment.