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| Wiehnachtsgans (Viennese Christmas Goose) |
SchiltzFoods, Inc. is America's largest goose farm. Established in 1944, Schiltz geese
are raised free range in the natural rhythm of the geese. If you have never experienced
a roasted goose you are in for a treat.
Weihnachtsgans
(Viennese Christmas Goose)
The Goose:
Preheat oven
to 425 degrees. Trim off goose wing tips, put into a small pot, and set aside.
Prick skin all over with the tip of a paring knife. Rub bird, inside and out,
with marjoram, thyme, and salt and pepper to taste. Stud apples and onions with
cloves, and then stuff into cavity of bird. Tie legs together with kitchen
twine. Heat oil in a large heavy roasting pan over medium-high heat. Add goose
and cook until browned all over, about 15 minutes. Set goose aside. Drain off
fat from pan into a medium bowl and set aside. Return pan to medium-high heat.
Add wine and 1 cup water and cook, scraping browned its stuck to bottom of pan
with a wooden spoon, for 2 minutes. Transfer goose, breast side up, to pan and
roast until skin begins to get crisp, 35-45 minutes. Siphon off fat in pan with
a bulb baster (add it to bowl with fat), leaving any pan juices in pan. Reduce
oven temperature to 350 degrees and continue roasting goose until juices run
clear when pricked and skin is brown and crisp, 35-50 minutes more, siphoning
off fat from pan once or twice as it roasts. Meanwhile, add stock to pot with
wing tips and simmer over medium heat for 30 minutes. Strain stock, discarding
solids, and set aside.
The Apples:
Soak raisins
in rum in a small bowl until plump, about 1 hour. Preheat oven to 350 degrees.
Core apples, leaving bottoms intact, and put into a medium baking dish, hole
side up. Drain raisins, then stuff into apple cavities and top each with a
piece of butter. Add 1 cup water to dish, cover with foil, and bake until
apples are soft but still intact, 45-50 minutes. Reduce oven temperature to 200
degrees and keep apples warm in oven.
The
Dumplings:
Put potatoes
into a large pot of salted water and boil over medium-high heat until soft,
25-30 minutes. Drain and set aside to let rest until just cool enough to
handle. Meanwhile, bring a large pot of generously salted water to boil over
high heat. Peel potatoes, then press through a potato ricer onto a clean
surface. Gather potatoes while still warm into a mound and make a well in the
center. Add 2 cups of the flour, eggs, butter, and 1 tbsp salt to well and
gently knead bread dough until smooth, adding up to 4 tbsp more flour if dough
is too tacky. Divide dough into 12 equal pieces. Lightly flour your hands and
roll each piece of dough into a ball. Working in 2 batches, add dough balls to
pot of water, reduce heat to medium, and gently simmer, stirring occasionally,
until dumplings float and are cooked through 20-25 minutes. Transfer with a
slotted spoon to a warm plate, cover with foil, and keep warm in oven with
apples.
The Cabbage:
Heat 3 tbsp
of the reserved goose fat (save remaining fat for another use) in a medium pot
over medium-high heat. Add onions and cook, stirring often, until soft 4-5
minutes. Add cabbage and apples and cook for 3-4 minutes. Stir in wine, orange
juice, cranberries, sugar, cinnamon, cloves, nutmeg, and salt and pepper to
taste. Bring to a boil, reduce heat to medium-low, cover, and cook, stirring
occasionally until cabbage is very soft, 35-45 minutes. Keep warm over lowest
heat.
The
Chestnuts
Melt butter
in a large skillet over medium heat. Add chestnuts and cook until heated
through, 2-3 minutes. Add cream and honey and cook, stirring occasionally,
until sauce is thick and chestnuts are glazed, 4-5 minutes. Cover skillet and
keep warm over lowest heat.
To Complete
Discard
kitchen twine and apples and onions from cavity of goose. Put goose on a large
serving platter and allow to rest 15-20 minutes. Meanwhile, drain fat from pan,
then set pan on top of stove and heat over medium-high heat. Add reserved
stock, scraping browned bits stuck to bottom of pan, and boil until reduced by
one-quarter, about 15 minutes. Season to taste with salt and pepper, then
strain gravy into a warm gravy boat.
To serve:
Fill goose
cavity with warm chestnuts. Put cabbage next to goose on platter. Arrange
apples and dumplings around goose. Moisten goose and cabbage with some of the
gravy. Garnish dumplings with parsley. Serve gravy on the side.
