Ingredients:
Goose, preferably weighing around 4-5 kg
Salt, caraway seeds, 2 apples, dried plums
Potatoes, semolina, coarse flour
Rendered lard, breadcrumbs, red cabbage
Svatomartin wine, honey, eggs
Food preparation
Clean the goose and salt it. Then, let it rest in a cool place for about 1 day.
Preheat the oven to 200°C, or 180°C for fan-assisted. Season the prepared goose with caraway seeds, stuff it with apples and dried plums, and place it in a roasting pan breast side down.
Add hot water to the pan and let it roast.
During roasting, prick the goose with a fork to allow the fat to drain more quickly, which can be gradually removed if needed. About halfway through cooking, after approximately 1 hour and 15 minutes, turn the goose over and continue roasting as needed.
Once the goose is done, remove it from the oven, portion it, and remove the bones. Return the apples and plums to the roasting pan, scrape the drippings from the bottom and sides of the pan, and pour water over everything. Then, briefly blend everything with an immersion blender.
Simmer the juice for about ten minutes to allow the flavors to combine, then strain it.
Place the cabbage in the pan with the sautéed onion, add honey and red wine. Simmer everything together until tender. Thicken and season with finely grated potato. Then, cook for a short while longer.
Place the cabbage in the pan with the sautéed onion, add honey and red wine. Simmer everything together until tender. Thicken and season with finely grated potato. Then, cook for a short while longer.
On the plate, place the cabbage, with the potato dumplings coated in golden breadcrumbs on the left. In the center, add a piece of roasted goose breast and a piece from the thigh, then pour the sauce over the dish. Serve with red Svatomartin wine or a glass of beer.
Recipe for Restaurant-Guide.cz provided by restaurant Triton