While cooking Roast Goose with steamed red cabbage, there is always a spoon that is mysteriously tasted again and again. Crispy skin is not a matter of luck: it requires a dry surface, patience and finally a stronger heat. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- 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. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Roast the goose at 210–220 °C until crispy and serve only after a short rest. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.