Roast Goose with Potato-Poppy Seed Rolls and Winter Apple

Season the goose inside and out with salt and pepper. Stuff with the coarsely diced apples, onions, the peeled orange and mugwort.

Chop the neck and wings of the goose into walnut-sized pieces, fry them in a roasting pan with a little bit of oil for four or five minutes, season with salt and pepper.

Now add the root vegetables and fry them heartily for about three minutes. Now add one l of water, bring to the boil and place the stuffed goose in the roasting pan – breast side down. Put it in the 200 °C stove for three hours, after one hour turn the goose to the other side.

In the meantime, prepare the cannelloini. For the cannelloni dough, mix the milk and eggs. Next, with a whisk, gradually stir in the flour, season with salt and add the oil.

Brush small coated frying pans with oil and fry 6 paper-thin pancakes (just under a minute per side).

Press the potatoes through a press and mix with butter, stir in the poppy seeds. Season with salt and pepper.

Place 3 of these thin pancakes on top of each other, overlapping, and spread with the potato mixture while it is still warm. Carefully roll up from the long side. Wrap these rolls tightly with aluminum foil, close the overlapping ends of the foil like a candy. Place in the refrigerator for at least an hour – or overnight. Before serving, remove the foil and cut the rolls diagonally into 2 cm thick slices.

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