Roast Goose

Ingredients

• 3500 ggan
• 400 gApple
• 80 gRaisin
• 15 gPotato flour
• 20 gSalt
• 300 mlWater
• 2 gPepper

Instructions

1. 1

   Preparation

   • Pat the goose dry inside and out. Remove excess fat from the cavity.
   • Wash, quarter and core the apples. Soak raisins briefly in warm water and drain.
   • Preheat the oven to 180 °C (350 °F equivalent).
2. 2

   Stuffing and closing

   • Fill the cavity with apple quarters and raisins. Sew the opening or secure with skewers.
3. 3

   Roasting

   • Place the goose in a roasting pan and salt generously on the outside. Add some water (or stock) to the pan.
   • Roast covered at first for 2½–3 hours at 180 °C, basting frequently, until the skin is golden and crispy.
   • Skim off dripped fat regularly and reserve it.
4. 4

   Sauce and serving

   • Remove the goose, cut the threads and carve.
   • Skim off most fat from the pan juices. Bring the remaining juices to a boil.
   • Mix potato starch with cold water, whisk into the hot sauce and simmer until slightly thickened. Season with salt and pepper.
   • Serve the carved goose with the sauce.