Goose with Apple Stuffing

Rinse goose inside and out, dry, rub with salt, pepper and thyme, cut fat glands from the rump. Remove peel from apples, cut into pieces, mix with almond kernels and raisins. Stuff goose with them, then sew up with kitchen twine. Place breast side down on the roasting rack. Fold in the fat pan with 1 cup of hot water as well as the sprig of mugwort. Roast in the oven.

Circuit: 180 to 200 °C , 1st slide bar v. U.

160 to 180 °C , convection oven per kg 40 min.

After half the time, turn to the other side. Drain fat from the fat pan, repeatedly about Va cup of water into the fat pan form. About 30 min before the end of roasting time, sprinkle the goose with beer. Loosen stock, degrease, bring to a boil in saucepan. Mix cornstarch and flour with cold water, thicken sauce with it. Season with Calvados and spices.

Serve with Brussels sprouts and e.g. napkin dumplings.

Tip: Always use aromatic spices to refine your dishes!

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