Roast goose with black bread cabbage
Here is everything you need for Christmas dinner (at least in our house). The same goes for Martinmas, which is a holiday people had forgotten, but are beginning to celebrate once more with roast goose and gathering together for a proper holiday celebration. Yes – roast goose is something I associate with both these holidays.
It also suits them, but in our house, if we serve goose on one holiday, we serve something different the other holiday. But for those who love the taste of geese, it is hard to refrain from it, especially the crispy skin and rich taste that is the result of the black bread.
1 goose (about 3 kg)
2 cinnamon sticks
3 slices black bread, halved
1 garlic bulb, separated in cloves and peeled
4 sprigs rosemary
10 grains allspice
4 small whole carrots, peeled
3 shallots, peeled and halved
2 stalks celery
30 ml grape seed or
1 tbsp coarse salt
1 tsp caraway
100 ml water
30 ml canola oil for cooking
40 g shallots, finely chopped
20 g black bread, cubed
1 sprig rosemary
1 kg naturally pickled cabbage with carrots
1 cinnamon stick
50 g dark muscovado sugar
3 bay leaves
1 l water
1 l apple juice
1 kg peeled potatoes
sea salt to taste
freshly-ground black pepper to taste
Heat the oven to 180°. Wash and dry the goose and prick the bottom by the wings several times with a fork.
In the cavity, place a cinnamon stick, a slice of black bread, half a clove of garlic, 2 sprigs of rosemary, and half a grain of allspice. In a pan, lay the remaining black bread, garlic, cinnamon stick, allspice, carrots, onions, and celery stalks so that they are directly under the goose. Place the goose on top, cover with oil and rub the goose well. Sprinkle with salt and caraway and rub those into the skin, as well. Pour water into the pan and bake on the lowest rack for 2.5 hours.
Prepare the cabbage. Heat oil in a pot and cook the onions until brown. Add the bread and rosemary, and cook for another minute. Add the remaining ingredients, add the water and apple juice, stir, and boil. Turn down the heat and sauté on low heat for 2.5 hours while the goose cooks.
Meanwhile, boil the potatoes. Boil water in a pot and when boiling, add the potatoes and boil for 8 minutes. Remove from the pot, pat dry, and put aside. When the goose has cooked for 2.5 hours, chop the potatoes as desired and place in a separate pan, add 4 tbsp goose fat and stir the potatoes. Add the rosemary, salt, and pepper. Raise the goose up one level in the oven and place the potatoes on the bottom. Bake everything for another 30 minutes (total cooking time for the goose is 3 h). If the potatoes don’t seem brown enough by the time the goose is done, remove the goose and let it rest for 10 minutes. Meanwhile, raise the temperature to 210°, so the potatoes cook completely.
Serve the goose with the potatoes and cabbage.
Recipe from my book "Time to cook"
Photo: Armands Meirans