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Ingredients (Serves 6-8) |
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1 11-13 lb. goose, trimmed of excess skin and fat |
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1 tbsp dried marjoram |
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1 tbsp dried thyme |
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Salt and freshly ground black pepper |
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2 apples |
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2 medium yellow onions, peeled |
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6 whole cloves |
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1 tbsp vegetable oil |
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1 cup white wine |
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3 cups chicken stock |
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The Apples |
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1 cup raisins |
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¾ cup rum |
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8 McIntosh apples |
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2 tbsp butter, cut into 8 pieces |
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The Dumplings |
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4 russet potatoes |
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Salt |
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2 ¼ cups flour |
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2 eggs, beaten |
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2 tbsp butter |
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Leaves from 2 sprigs parsley, chopped |
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The Cabbage |
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1 small yellow onion, peeled and thinly sliced |
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1 small red cabbage, quartered, cored, and thinly sliced |
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½ apple, peeled, cored, and julienned |
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1 ½ cups red wine |
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¾ cup fresh orange juice |
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½ cup fresh cranberries |
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1 tsp sugar |
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¼ tsp ground cinnamon |
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Pinch ground cloves |
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Pinch ground nutmeg |
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Salt and freshly ground black pepper |
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The Chestnuts |
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6 tbsp butter, melted |
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6 cups cooked peeled chestnuts |
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1/3 cup heavy cream |
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3 tbsp honey |
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 The
Goose:Preheat oven to 425 degrees. Trim off goose wing tips, put
into a small pot, and set aside. Prick skin all over with the tip of a
paring knife. Rub bird, inside and out, with marjoram, thyme, and salt
and pepper to taste. Stud apples and onions with cloves, then stuff into
cavity of bird. Tie legs together with kitchen twine. Heat oil in a
large heavy roasting pan over medium-high heat. Add goose and cook until
browned all over, about 15 minutes. Set goose aside. Drain off fat from
pan into a medium bowl and set aside. Return pan to medium-high heat.
Add wine and 1 cup water and cook, scraping browned its stuck to bottom
of pan with a wooden spoon, for 2 minutes. Transfer goose, breast side
up, to pan and roast until skin begins to get crisp, 35-45 minutes.
Siphon off fat in pan with a bulb baster (add it to bowl with fat),
leaving any pan juices in pan. Reduce oven temperature to 350 degrees
and continue roasting goose until juices run clear when pricked and skin
is brown and crisp, 35-50 minutes more, siphoning off fat from pan once
or twice as it roasts. Meanwhile, add stock to pot with wing tips and
simmer over medium heat for 30 minutes. Strain stock, discarding solids,
and set aside.
The Apples:
Soak raisins in rum in a small bowl until plump, about 1 hour.
Preheat oven to 350 degrees. Core apples, leaving bottoms intact, and
put into a medium baking dish, hole side up. Drain raisins, then stuff
into apple cavities and top each with a piece of butter. Add 1 cup water
to dish, cover with foil, and bake until apples are soft but still
intact, 45-50 minutes. Reduce oven temperature to 200 degrees and keep
apples warm in oven.
The Dumplings:
Put potatoes into a large pot of salted water and boil over
medium-high heat until soft, 25-30 minutes. Drain and set aside to let
rest until just cool enough to handle. Meanwhile, bring a large pot of
generously salted water to boil over high heat. Peel potatoes, then
press through a potato ricer onto a clean surface. Gather potatoes while
still warm into a mound and make a well in the center. Add 2 cups of the
flour, eggs, butter, and 1 tbsp salt to well and gently knead bread
dough until smooth, adding up to 4 tbsp more flour if dough is too
tacky. Divide dough into 12 equal pieces. Lightly flour your hands and
roll each piece of dough into a ball. Working in 2 batches, add dough
balls to pot of water, reduce heat to medium, and gently simmer,
stirring occasionally, until dumplings float and are cooked through
20-25 minutes. Transfer with a slotted spoon to a warm plate, cover with
foil, and keep warm in oven with apples.
The Cabbage:
Heat 3 tbsp of the reserved goose fat (save remaining fat for another
use) in a medium pot over medium-high heat. Add onions and cook,
stirring often, until soft 4-5 minutes. Add cabbage and apples and cook
for 3-4 minutes. Stir in wine, orange juice, cranberries, sugar,
cinnamon, cloves, nutmeg, and salt and pepper to taste. Bring to a boil,
reduce heat to medium-low, cover, and cook, stirring occasionally until
cabbage is very soft, 35-45 minutes. Keep warm over lowest heat.
The Chestnuts
Melt butter in a large skillet over medium heat. Add chestnuts and
cook until heated through, 2-3 minutes. Add cream and honey and cook,
stirring occasionally, until sauce is thick and chestnuts are glazed,
4-5 minutes. Cover skillet and keep warm over lowest heat.
To Complete
Discard kitchen twine and apples and onions from cavity of goose. Put
goose on a large serving platter and allow to rest 15-20 minutes.
Meanwhile, drain fat from pan, then set pan on top of stove and heat
over medium-high heat. Add reserved stock, scraping browned bits stuck
to bottom of pan, and boil until reduced by one-quarter, about 15
minutes. Season to taste with salt and pepper, then strain gravy into a
warm gravy boat.
To serve:
Fill goose cavity with warm chestnuts. Put cabbage next to goose on
platter. Arrange apples and dumplings around goose. Moisten goose and
cabbage with some of the gravy. Garnish dumplings with parsley. Serve
gravy on the side.
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