Christmas can come! - Goose - classic, outstanding, delicious - guaranteed to succeed.

Step 1:

Put all the spices in a bowl. Roughly chop the onions, cut the apples into quarters with the skin on, as well as the orange. Salt and pepper the inside of the goose first. To do this, hold the legs of the goose upwards and season vigorously through the lower opening. Of course, do not use a shaker, but take the salt and pepper in your hand. Then rub the outside of the goose vigorously with salt and pepper.

Step 2:

Now put the apples, orange, onions and mugwort inside the goose. Place the goose breast side up on the grid of the roasting tin. If the goose is too big, place it diagonally. Make sure that none of the goose hangs over the edge, otherwise fat will run into the oven. Pour some water into the fat tray before roasting. You will also need to add water frequently during roasting to prevent the fat in the fat pan from burning. This will prevent smoke and a pungent odour. The evaporating water also makes the goose particularly juicy. After 2 hours in a fan oven at 140 °C, increase the temperature to 160 °C for a further hour, depending on the degree of browning.

Step 3:

The goose is ready when you can easily pierce the thickest part with a kebab skewer. This means that you can move the needle in the meat without resistance.

The sauce is made like this: when the goose is cooked, place it on a large plate to keep warm. Pour off the fat in the pan and add about ¼ litre of water and ¼ litre of white wine to the pan. Stir everything together until the mixture dissolves at the bottom. Then pour this mixture through a fine sieve into a clean pan. Then bring to the boil, flavour and season to taste.

We wish you a wonderful festive season!