Roast Goose with Kale

For the roast goose, wash the goose inside and out with plain water and pat well. Cut away the head, neck, feet, wings and fat pads and make a soup with the giblets.

Rub the goose inside and out with salt. Wash the orange and lemon in hot water and dry. Grate peel and mix with rubbed mugwort and pepper. Rub the belly of the goose well with this spice mixture.

Peel and quarter the onion. Wash and dry the apple, cut it into quarters and remove the core. Place the onion and apple quarters in the belly of the goose. Thread a baker’s pin or tie a pointed toothpick to a thread. Pull through the left shank, then through the rump and right shank. The haunches should fit snugly. Pull the string forward and tie the neck skin to the back. Knot tightly.

Pour some hot water into a roasting tin (about 1 cm high) and place the goose with the breast side down. Roast in the preheated oven at approx. 200 °C for 2-2 1/2 hours. During the roasting time, baste the goose again and again with the gravy, skimming off some fat if necessary. Turn the goose from time to time. The goose is done when only clear juice comes out when pierced.

Finally, place the goose with the back down, sprinkle the skin with cold water and sprinkle with salt.

Carve the goose, remove the apple and onion pieces. Mix the gravy with a little ice-cold butter in flakes or with a little salt.

Preparation Tip:

Serve potato dumplings or napkin dumplings with roast goose and kale.

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