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Roast Goose – 120 Degrees Method – in Port Wine Sauce with Cabbage and Dumplings

5 from 3 votes
Prep Time 20 minutes
Cook Time 5 hours 40 minutes
Total Time 6 hours
Course Dinner
Cuisine European
Servings 6 people
Calories 197 kcal

Ingredients
 

for the sauce

  • Salt pepper
  • 3 Discs Toast
  • 1 piece Onion
  • 2 piece Pears
  • 2 piece Apples
  • 200 gr Dried figs
  • 1 bunch Marjoram
  • 4 Branches Sage
  • 1 bunch Soup vegetables
  • 1 tbsp Clarified butter
  • 1 tbsp Tomato paste
  • 200 ml Port wine
  • 3 tbsp Brandy
  • 1 ltr Poultry broth
  • 1 piece Ginger
  • 1 piece Organic orange peel

Instructions
 

  • Remove the offal from the goose and use it elsewhere. Rinse the goose well inside and out, season with salt and pepper. Dice the bread, peel off the onions and also finely dice. Toast the bread and onions in the hot butter.
  • Peel the pears and apples, remove the core. Then cut the fruit into cubes and dice the figs as well. Finely chop the herbs. Mix everything with the bread and onion mixture and then season with salt, pepper and a pinch of sugar. Pour this mixture into the goose and close the opening with a skewer or sew it up.
  • 5 hours before the goose is on the table, preheat the oven to 120 degrees C (top / bottom heat). Place the goose breast up on the wire rack in the oven and slide a drip pan underneath. Roast the goose in the oven for about 4 1/2 to 5 hours.

for the sauce

  • Wash, clean and roughly dice the soup vegetables. Roast in clarified butter in a saucepan, stir in the tomato paste and roast with it. Now deglaze the vegetable mix with port wine and brandy and simmer for about 5 minutes. Pour in the stock and add the ginger and orange peel.
  • Simmer over low heat for about 30 minutes until the sauce is reduced by half. Then strain the sauce through a sieve into a saucepan and put in a cool place.
  • To serve, heat the sauce again and thicken with cornstarch. Bring to the boil again. Take the goose out of the oven, carve it and serve with the red cabbage and dumplings as well as the sauce.

Nutrition

Serving: 100gCalories: 197kcalCarbohydrates: 8gProtein: 0.6gFat: 6.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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