Goose, Served in Two Courses

To prepare the goose, remove the giblets and fill with coarsely chopped apples. Season inside and out with salt and pepper. The goose live in a roaster and pour a little water. Put it into the oven heated to 200 °C. After about 30 min. the cut root vegetables under the goose form. Cook for about 2 hours, basting several times with the fat.

For the leaf salad, remove the chicory leaves from the stem, score the chestnuts and crack them open at temperature in a saucepan. Peel. Fillet the oranges. Brown the butter in a frying pan and add the chicory leaves, sauté briefly and season with salt, pepper and a little sugar. Extinguish with a little chicken stock and cook for about 2 minutes. For the chestnuts, make a caramel with sugar, butter and red port wine and simmer at low temperature for about ten minutes. Now add the orange fillets to the chicory form and toss, perhaps seasoning. Put the lettuce on a plate, garnish with the chestnuts and the sliced goose breast.

For the second course, remove the stem from the red cabbage and pick it into small pieces. Cut the onion into strips and sweat in goose fat until transparent. Add the red cabbage and sauté. Season with salt, pepper and sugar. Core the apple and add in coarse pieces to the red cabbage. Extinguish with port and red wine. Add juniper, cinnamon stick,

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