Roast Goose with Sauerkraut and Quince Stuffing

1. cut off the goose wings at the joint and shred them. Remove the giblets (heart, stomach and liver) and the goose flanks from the goose. Shred the neck and set aside with giblets and wings. Pull the skin tightly over the opening at the base of the neck and close with kitchen twine or alternatively toothpicks. Season the inside of the goose with salt.

Coarsely dice about 150 g of goose giblets and fry them in a frying pan at a moderate temperature. Remove the garnish with a skimmer and set aside.

3. squeeze sauerkraut properly and chop coarsely. Peel and finely dice onions. Clean 1 leek stalk and cut into small slices.

4. Heat 4 tbsp of rendered goose fat. Steam leek and onions in it. Add sauerkraut and leftover rendered goose fat and sauté, turning, for 8-1000 cmin.

Meanwhile, separate the ginger from the peel and grate finely. The potatoes ditto. Mix both with the coriander under the sauerkraut, season with salt and hearty with pepper.

Grate the quinces, remove the peel and grate on the coarse side of the grater so that only the core remains. Keep the core.

Heat quince jelly and apple syrup in a saucepan. Sauté the quince rasps in it for 8 minutes with the lid on (they must not become soft and fall apart). Mix the quinces with the liquid into the herb. 8.

8. add the rest of the leek, P

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