Goose According to Kurt Jäger

A wonderful recipe with red wine!

Cut off the wings of the whole just below the wing joint. Stuff apples, thyme, dried plums, onions in the belly of the bird, pierce with toothpicks or sew up with a spaghetti. Put the goose in the oven, which has been preheated to a roasting temperature of 250 °C or better 220 °C with convection. The temperature must be, only so the fat comes into the gears. To ensure that the goose gets its flavor from all sides, place a grill between the goose and the baking tray (as deep as possible). As soon as enough fat begins to sizzle, pour it over the goose’s breast a second time, relentlessly, at least every 10 minutes.

After about an hour, allow the goose to mellow and lower the heat to 200 °C (180 °C convection oven). Continue to baste!

After about 2 hours of roasting, the bird must look like in the cookbook. Before that, spread a mixture of honey and balsamic vinegar on the sides of the breast to promote browning and flavor. But be careful that the animal does not suddenly look like a forest fire victim. Continue to baste. 120 minutes roasting time in total is enough.

In the meantime, cook the sauce.

Chop the neck and wings into small pieces, put them in a roasting pan. Add chopped greens, quartered onion and ginger piece. Sauté over medium-high heat with a small amount of oil for about 15 minutes, until bones and vegetables are light brown. Toss in thyme and parsley. Red wine

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