Christmas Goose with Roasted Cabbage Sprouts

Remove giblets from goose, set liver aside and remove as much fat as possible. Goose rinse inside and out, dry and salt.

Roughly chop giblets (except liver) and put them together with water in a deep roasting pan and put it in the oven preheated to 220 °C.

Peel and chop the onions and sauté them in a little butter.

Peel, core and quarter the apples. Mix onions, apples, thyme and marjoram well and fill the goose with it.

Then skewer and place breast side down in the simmering water of the roasting pan.

After an hour, turn to the other side and add mugwort to the roasting broth. Prick goose skin at the thigh folds to allow as much fat as possible to drain out. Continue roasting, basting frequently, for about 3 hours, adding water if necessary.

Remove goose, place on foil-covered roasting rack, turn oven to highest heat and finish roasting goose until brown and crispy.

Degrease the roasting juices, press the liver through a sieve, remove the stock from the roasting pan, pour the whole into a saucepan and boil down. Season to taste.

Boil cabbage sprouts in bubbling water for 10 minutes, remove, drain, rinse once ice cold and simmer in well-salted water. Drain and lightly salt.

Melt butter in large frying pan, toss cabbage sprouts in it, season with pepper and nutmeg.

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