Fat slowly rendered from roast goose both crisps the skin and enriches the side dishes. Apple red cabbage brings the acidity needed to make the next bite welcome after every one.
Method, step by step
- Salt the goose the night before; wipe completely dry before baking, season and place skin side up in a baking tray. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Cover and bake with a little water at 150-160 °C until soft, pouring off the rendered fat from time to time. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Steam the cabbage with onions, caramelized sugar, apples, cumin and vinegar until shiny.
- Roast the goose at 210–220 °C until crispy and serve only after a short rest.
Practical tips and common mistakes
- Strain the rendered goose fat into a glass: what is a by-product in the baking pan is already the main character on the bread.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
