Recipe: Hedi Klingers Familienküche, Brandstätter Verlag
- 1 goose (ca. 2.5 kg)
- apples and oranges (enough to fill the bird's body cavity)
- ground caraway seed
- ca. ¼ l beef or chicken stock
Preheat oven to 160°C (hot air circulation with automatic roasting) or 180°C hot air (without automatic roasting). Cut away the oil glands at the neck and rump of the goose. Wash and dry the goose thoroughly both inside and out. Rub the inside with salt. Coarsely chop apples and oranges into cubes about 2 cm in size, then season them with marjoram and mix well. Stuff the goose with the mixed fruit and sew the nether opening tight with kitchen twine. Rub salt and ground caraway seed into the skin of the bird.
Roast the goose breast side down on the middle tier (depending upon the size of the bird) in a baking pan containing ⅛ l water on the rack in the oven for approximately 1 hour, until its back colours nicely. Add water as needed; the baking pan should never become dry. Turn the goose over, and pour off fat if needed. From this point on, add stock to the juices in the pan rather than water. If the skin of the goose begins to dry out, baste with the juices (three to four times). After approximately 2 hours, turn the goose on its breast once more so that the skin on the back becomes crisp – then turn the bird on its back for a few minutes, so that the breast becomes very crispy.
Turn off the oven. Place the goose on a warm platter or in another casserole dish with the oven door slightly open and let it rest for about 10 minutes. In the meantime, deglaze the baking pan with stock; strain the juices through a sieve into a saucepan and bring to a boil for a few minutes. Place the goose on a cutting board on its back and carve it with fowl shears: cut it from the rump end to the neck, turn it over and cut out the backbone. Separate the halves of the goose, then carve each half in two. Place ¼ goose apiece on warm plates and dress with the sauce.
White or red? According to your own preferences, but this goose deserves the finest; perhaps a Zweigelt, Sankt Laurent or Blaufränkisch. A sophisticated Riesling or Grüner Veltliner would also provide an excellent accompaniment.
Note: Quantities serve four diners.