Great Chef Gunter Preuss

Gebratene Ganz Mit Sahne Sosse
(Roast Goose with Gravy)
Gunter Preuss
Broussard’s
New Orleans LA

Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are stuffed in the cavity and infuse the goose with their flavors as it cooks.

Serves 6

Rotkohl (Red Cabbage)
1 head red cabbage, about 1-1/2 pounds
1/2 cup red wine vinegar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 bay leaves
1/3 cup sugar
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
1 medium onion, thinly sliced
1/2 cup bacon fat or vegetable oil
1 large apple, peeled, cored, and sliced
Water or red wine
1 medium white potato, peeled and grated

1 goose, 10 to 12 pounds, thawed completely if frozen
Salt and freshly ground white pepper to taste
2 sprigs fresh rosemary
2 small firm apples, cored and peeled
1 small onion, peeled
Mirepoix: finely chopped onion, carrot, and celery stalk
4 tablespoons unsalted butter
1/4 cup flour
1/2 cup heavy (whipping) cream
Juice of 1/2 lemon

Kartoffelklosse (Potato Dumplings)
3 medium baking potatoes, peeled and quartered
1/8 teaspoon ground nutmeg
2 egg yolks
Salt and freshly ground white pepper to taste
4 tablespoons all-purpose flour
2 sprigs fresh parsley, chopped

To prepare the red cabbage: Wash the cabbage. Quarter the head and strip off the outer leaves. Cut off the core. Slicing at an angle, finely cut the quarters. In a large bowl, mix the vinegar, spices, bay leaves, sugar, salt, and pepper. Toss the cabbage with the mixture, cover the bowl with a towel, and marinate overnight in the refrigerator.

The next day, cook the onion in bacon fat or vegetable oil until tender. Add the apple, marinated cabbage, and enough water or wine to barely cover the cabbage. Bring to a boil, lower the heat, and simmer, covered, for 45 minutes to 1 hour, until tender. Stir in the potato. Cook until the juice has thickened and is syrupy, about 15 minutes. Remove from heat; keep warm.

To prepare the goose: Preheat the oven to 400 F. Season the inside of the goose with salt and pepper. Break up the rosemary and place it in the cavity with the cored apples and whole onion. Truss the legs together with kitchen twine. Chop the neck and giblets and place them in the bottom of a roasting pan. Add 1/2 cup water. Place the goose, breast-side up, in the pan. Salt and pepper the outside. Roast 20 to 30 minutes, until the skin is browned. Reduce heat to 350 and roast for about 3 hours. Baste the goose frequently with pan drippings. After 2 hours, cover the breast with foil and place the mirepoix around the goose. When the internal temperature reaches 180 F, remove from heat and let rest for 15 minutes in the pan. Reserve the apples and onion for presentation.

To make the dumplings: Boil the potatoes in lightly salted water until very tender. Drain, cover the pan, and return to moderate heat to evaporate all the liquid from the potatoes. Transfer to a mixing bowl and mash. Cool to room temperature, then add nutmeg, egg yolks, salt, and pepper. Gradually work in the flour, using your hands, until the dough forms a ball. Place on a lightly floured work surface and shape into a cylinder. Square the ends with a metal spatula. Cut the cylinder on the bias into 2- to 2-1/2-inch pieces.

Place the dumplings in boiling salted water. When the water returns to a boil and the dumplings rise to the surface, reduce the heat to a simmer and cook about 15 minutes. Remove with a slotted spoon; drain on a towel.

To make the gravy: Melt the butter in a medium skillet. Sprinkle in the flour and whisk constantly over medium-low heat until the mixture turns a rich brown. Add the roasting juices and mirepoix from the roasting pan. Simmer 15 minutes and strain. Add the cream and whisk together; add the lemon juice and whisk to blend. Keep warm.

To serve: Cut the roasted onion into 6 slices. Slice the goose into individual portions and place one portion on each warmed serving plate. Ladle the gravy over the sliced goose and garnish with the roasted apples and onion. Spoon red cabbage on each plate; place a dumpling on each plate and sprinkle with parsley.