Goose

1. Pour cognac over the prunes and leave to stand for about an hour. Rinse the goose carefully inside and out.
2. Quarter two apples, remove the core and cut into cubes. Peel the orange and cut into cubes. Peel the onion and cut into cubes. Mix everything together with the white bread cubes, the drained prunes and the cinnamon.
3. Mix the salt with marjoram and mugwort and rub the goose with it from the inside. Fill the goose with the bread mixture and seal with the help of beef needles.
4. Put about half a liter of water in the drip tray of the oven. Place the stuffed goose breast down on the gridiron and place on the fat pan. Fry in the preheated oven on the lowest rack at 175 ° C, pouring the gravy over them every 30 minutes.
5. After almost two hours, turn the goose and continue pouring the gravy over it every 30 minutes.
6. After another two hours, brush the goose with cold salt water and fry at 250 ° C for about 10 minutes until crispy.
7. Pour the goose stock in the drip pan into a saucepan with a cup of water, add the cream and rub in the remaining apple. Bring the whole thing to the boil and season with salt and pepper – if necessary, thicken the sauce.

Fits to:

1. Dumplings / dumplings and red cabbage / red cabbage … just classic …

A notice:

1. At a cooking temperature of 175 ° C, the rule of thumb applies: “approx. 45 minutes of cooking time per kg of goose”