Buy all ingredients right below the recipe
Ingredients
- 1 pc goose
- 440 g chestnuts
- 250 ml red wine
- 1 pinch pepper
- 3 pcs onion
- 3 tbsp whipping cream
- 1 pinch salt
- 2 pcs apples
- 1 tbsp flour
- 1 tbsp marjoram
Method
- 1First, wash the goose, remove any loose fat, and rub it inside and out with salt & pepper. Preheat the oven to 180°C (top/bottom heat).
- 2For the stuffing, cook the chestnuts, peel the onion, and core the apples. Then dice the goose giblets, the onion, as well as the apples and chestnuts. Season the ingredients with salt, pepper, and marjoram, then stuff the goose and close the opening with toothpicks.
- 3Place the goose breast-side down in a roasting pan and roast in the oven at 180°C for 3.5 to 4 hours. After about 2 hours, prick below the thighs with a fork so that the fat can drain better.
- 4While the goose is in the oven, baste it initially with the pan juices. Towards the end, baste with heavily salted water. For the last 10 to 15 minutes, increase the heat to 250°C to brown the goose nicely.
- 5Keep the finished goose warm and deglaze the roasting juices with hot water, then strain through a sieve into a pan, bring to a boil there, and deglaze with red wine. Afterwards, add the whipping cream and a little flour and season with salt & pepper.
- 6Arrange the goose on a platter and serve with the gravy.
