Crispy Goose with Marzipan Roast Apple

Rub the inside of the goose with salt and pepper and fill it with apples, onions, raisins, thyme and rosemary sprigs. Sew up the opening and rub the outside of the goose with salt, pepper, rosemary and a touch of cinnamon.

Fill a roasting pan with a little salted water, place the goose in it and roast in a preheated oven at 180 °C for about 2 hours. Meanwhile, brush frequently with hot salted water.

Lift out the roasted goose and let it rest until warm.

For the sauce, quickly cool the stock and skim off the fat. Now add orange juice, some orange zest and a dash of dry white wine. Bring to the boil and reduce. Once reduced, stir in some crème fraîche and season to taste with salt and pepper.

For the baked apples, blanch (scald) and core the apples. Crush or finely chop the chestnuts and mix with marzipan and raisins. Stuff the apples with this mixture, place in a buttered baking dish and roast in a hot oven for about 5 minutes.

Carve the goose and serve with the orange sauce and roasted apples.

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