Roast Goose, Raw Potato Dumplings and Celery Salad

Goose:

1. Prepare the goose 2 days in advance as follows: cut the wings in the middle and remove the innards, if there is a neck cut it off too. Wash the goose and season with salt and pepper, roughly chop the apples and onions and add the whole bunch of mugwort to the goose.
2. Sear the goose for 15 minutes at 220 degrees, then let it roast at 80 degrees for 2 days. The goose should be raised to 180 degrees 15 minutes before the guests come in to crisp the skin. To cut the goose, if you are not trained, the best thing to do is to watch a youtube movie. Cut in front of the guests to share the roasting success.

Sauce:

1. For the sauce, first roughly dice the onions, carrots and apples with the carcasses, and fry the innards except the liver. Add the mugwort and brown everything nicely, do not let it burn, then deglaze everything with plenty of red wine with salt and pepper n.b. Season to taste, let it simmer gently until it is reduced and then deglaze with water until it is covered.
2. Let everything cook for about 2 hours. After two hours, remove the carcasses and strain the remaining sauce through, add red wine and let it boil down until it becomes creamy. At the end, if something is still missing, season with salt.

Salad:

1. Peel the celery and cut into slices in a saucepan, not until tender. Cut the celery into thin slices. For the brew, mix apple cider vinegar, oil, sugar, salt and pepper together, the brew should be seasoned with the sugar and sweet and sour. Pour in the celery and finely dice an onion and add it when the celery has cooled down. Let it steep can also be prepared a day in advance.

Dumplings:

1. In preparation for the dumplings, 1 kg of potatoes should be peeled and cooked, the remaining 2 kg should be peeled and rubbed with an electric grater or manually with a hand grater. Put the grated raw potato dough in portions in a linen cloth and wring out the water, let the water stand for 1 hour until the starch has settled.
2. Pour off the water after an hour and add the starch to the dry dough again, adding 2 tablespoons of starch. Mash the boiled potatoes with milk to a pulp. Mix the two doughs together and season with salt.
3. Cut the edges off the wheat toast, dice and fry in plenty of butter until golden brown. The dough must be malleable, cook a test dumpling by shaping the dumpling into the size of a hand and placing the fried toast cubes in the middle.
4. Prepare a large saucepan and bring the water to the boil, add the dumpling and let it boil for 5 minutes, if it does not fall apart then the dough works and the remaining dumplings can be shaped and cooked. If it doesn’t hold up, more strength has to be added. A dry red wine can be n.d. be served.