Roast Goose with Potato Stuffing

Peel the potatoes, cut them into 2 cm cubes and boil them in salted water for about 5 minutes. Cut the onion and bacon into small cubes, pluck the sage leaves from the stems and mix the whole with the drained potatoes, seasoning with salt and pepper.

Fill the goose with this mixture and close the opening with wood or possibly metal skewers, which you then secure with spaghetti. Then wet the goose with wet hands all around so that the salt and pepper stick to the skin from the outside as well, and put it on its back on the roasting rack of the fat pan for the stove and pour a little water in it. 180 ° C heated oven and roast them for 3 hours.

Now it is important that you actually baste the goose with the leaked fat at 15 min intervals, so that the meat stays really juicy and the skin becomes crispy. After three hours, turn the temperature down to 100 degrees and let the goose rest in the turned-off oven for another 20 min.

During this time, you can pour off the fat from the juice pan and dissolve the drippings with a tiny bit of hot water. Since there will still be enough fat, taste only – if necessary – with salt and pepper, more sauce is not really needed with a juicy goose. Before serving, spoon out the stuffing, taste again and cut up the whole as needed. It goes well with of course

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