Stuffed NT goose with leftover suggestions

Ingredients for 6 servings:

• 1 goose
• 1 kg minced meat, mixed
• 4 small apples, or as many as you like
• 1 m.-sized onion(s)
• 3 cloves garlic
• 1 pepper, red
• 1 piece(s) fresh ginger, about the size of an egg
• 1 pomegranate
• 2 eggs
• 1 roll
• 50 g butter
• 50 g flour
• 250 ml cream
• 250 ml wine
• Salt
• pepper
• lots of marjoram
• some orange peel, grated or orange flavoring

Instructions

Working time approx. 2 hours; Rest time approx. 10 hours; Total time approx. 12 hours

Filling with marjoram apples and goose mince

Wash the goose, remove the rump and innards. Skin the stomach and remove the veins from the heart. Finely chop the stomach, heart, liver, onion, garlic, ginger, and chili peppers. Gently drain the rump. Brown the stomach in two tablespoons of goose fat, then add the heart, finally the liver, and then the onion. When the giblets are thoroughly cooked and the onion is translucent, add the garlic, ginger, and chili peppers and stir briefly. Let cool. Mix the mixture with the minced meat, eggs, and bread rolls. Season with salt, pepper, and a little marjoram. Rub the inside of the goose with salt, pepper, and plenty of marjoram, stuff the apples from the bottom, and sew up with kitchen string (you can also pierce toothpicks and tie them with string). Pour the minced meat through the neck opening. Shape whatever doesn’t fit into a cylinder over the neck opening, wrap the neck skin around it, and sew it up. Now the goose has a new neck of minced meat, so to speak. Roast the goose in the roasting pan in an oven preheated to 220°C (breast facing up, do not turn), for a good hour, then reduce the temperature to 80°C and leave the goose in the oven for 10-11 hours (matti’s low-temperature method). Skim off a little fat now and then and add it to the rendered flomen. About 1 hour before serving, remove the roasting pan with the goose, place the goose on a wire rack (easy to handle with bare hands), and return it to the oven with a baking sheet underneath. Drain the fat from the roasting pan, boil the meat with wine and a little water, strain it through a sieve into a fat separator, pour the stock into a saucepan, add the remaining solids to the pan, and blend thoroughly with a hand blender. Season to taste. Deseed the pomegranate, squeeze out the pulp from the seeds in a sieve, and add the juice to the sauce. Add a little grated orange zest. Thicken with Beurre Marnier (equal parts butter and flour), and finish with cream to taste. Carve the goose and serve with the stuffing and the stuffing apples. If you have any leftovers: Finely chop the meat attached to the carcass and simmer gently in goose fat for a short time, then transfer to hot, rinsed jars and chill (rillettes). Leftover minced meat can be sliced ​​and later briefly roasted in a pan. Chop the carcass with poultry shears, brown well in a little goose fat, simmer with a little wine and water for about 30 minutes, strain through a fine sieve into a sauté pan, and reduce considerably. Add the stock to the existing sauce. Larger pieces, such as legs, wings, and breast, can be gently reheated in the sauce.