Goose roast

Remove any remaining feathers from the goose, rinse thoroughly, and pat dry. Set aside the neck, wings, and any innards for the sauce. Preheat the oven to 140 °C fan. Roughly chop oranges, apples, and onions, and stuff them into the goose together with mugwort. Secure the opening with a skewer. Roast the goose for about 3 hours on a rack on the lowest oven shelf.

Place a large roasting pan filled with water underneath to generate steam and catch the dripping fat. Dissolve salt in water and baste the goose every 30 minutes.

Remove the goose from the oven and, if necessary, wrap the ends of the legs in foil to prevent burning. Increase the oven temperature to 220 °C and remove the water pan. Roast the goose for a further 30 minutes until the skin is golden and crispy.

Meanwhile, chop the wings and neck into walnut-sized pieces and roast in a wide pan with vegetable oil over medium heat for 10–15 minutes, stirring constantly. Wash and drain the vegetables, then cut them into walnut-sized pieces. Add the vegetables to the bones and roast together for another 5–10 minutes.

Add tomato paste and roast for another 2–3 minutes. Deglaze with wine and reduce completely. Add veal stock, herbs, and spices. Simmer over medium heat for about 1 hour until reduced by half, then strain through a fine sieve. Thicken with a little cornflour if needed.

For the side dishes, shape the dumpling dough into 24 dumplings and cook according to the packet instructions. Melt butter and toast breadcrumbs until golden. Season with salt. Wash and dry parsley, pick the leaves, and finely chop. Toss the cooked dumplings in the parsley and breadcrumb butter before serving. Heat the red cabbage in a pot for a few minutes and season to taste if preferred (e.g. cinnamon, apples).

Serve the roast goose with the dumplings and red cabbage.