Roast goose with cabbage, potato dumplings and apple cracklings
Salt, cumin and time. That's the whole secret of a well-cooked St. Martin's goose. It must not be too fatty or too dry. Potato dumplings and stewed cabbage are of course indispensable. The complete recipe for St.
Ingredients · Servings For 4–6 people
- 1 pc goose
- 900 g potatoes
- 200 g English bacon
- 100 g semi-coarse wheat flour
- 120 g semolina
- 40g butter
- 2 eggs
- 1 handful parsley
- 1 red onion
- 2 tbsp goose fat
- 1 head of red cabbage
- 2 pcs apple
- 4 tbsp goose fat
- 4 pcs apple
Method · 5 h 50 min
- FOR THE GOOSE Wash it thoroughly inside and out, dry it, cut off the wings at the joint (if you have a goose with wings), salt it, sprinkle with cumin and let it sit until the next day.
- Preheat the oven to 180°C.
- Place goose wings (if you have them) on the bottom of a large baking dish, place the goose breast-side down, pour in a little water and bake for about 2 hours until browned, then turn and bake for another 2 hours until tender. Pour the lard and the drippings into a bowl (scrape the baking dish) and serve with the goose.
- FOR THE DUMPLINGS Peel the potatoes, cook in boiling salted water and let cool (if you can, cook the potatoes the day before).
- Slowly fry the bacon in a saucepan and let the fat render. Drain.
- Mash the cold potatoes with a potato masher or grate them finely and mix with the semi-coarse flour and semolina. If the dough is too thin, add a little more flour or semolina.
- Add butter, 2 teaspoons salt, egg, fried bacon and parsley. Work the dough and roll into balls about the size of a tennis ball (or weigh them, ours were about 150 g).
- Cook in gently boiling salted water for 15–20 minutes, depending on size. Remove the finished dumplings and cut into quarters.
- FOR THE CABBAGE Chop the onion and sauté in lard. Once translucent, add the shredded cabbage and sauté for a few minutes, stirring occasionally.
- Then add the grated apples and fry for a while longer. Season with salt, sugar, cinnamon, ginger and apple cider vinegar. Stir, cover and let simmer.
- FOR APPLE GRAPES Heat the lard in a saucepan, add the apple cubes and slowly fry them until golden brown. Stir very carefully so as not to break the apples.