📝 About This Recipe
Gänsebraten is the crowning jewel of the German holiday table, a majestic centerpiece known for its shatteringly crisp, mahogany skin and succulent, dark meat. Infused with the earthy aroma of Beifuß (mugwort) to aid digestion and stuffed with tart apples and onions, this roast embodies the warmth of a Bavarian winter. It is a labor of love that fills the home with an incomparable fragrance, promising a festive feast that is both rustic and deeply sophisticated.
🥗 Ingredients
The Goose and Rub
- 10-12 pounds Whole Young Goose (fresh or fully thawed, giblets removed)
- 3 tablespoons Kosher Salt (more as needed)
- 1 tablespoon Black Pepper (freshly cracked)
- 2 tablespoons Dried Mugwort (Beifuß) (essential for authentic flavor and digestion)
The Aromatic Stuffing
- 3 pieces Tart Apples (e.g., Boskoop or Granny Smith) (cored and quartered)
- 2 pieces Yellow Onions (peeled and quartered)
- 1/2 cup Dried Prunes (pitted)
- 4 sprigs Fresh Marjoram
Roasting Base and Sauce
- 2 pieces Carrots (roughly chopped)
- 1/2 bulb Celery Root (Celeriac) (peeled and cubed)
- 1 piece Leek (white and light green parts only, sliced)
- 3 cups Chicken or Goose Stock (unsalted or low sodium)
- 1 cup Dry Red Wine (e.g., Spätburgunder) (high quality)
- 2 tablespoons Cold Butter (cubed for finishing the sauce)
- 1-2 teaspoons Cornstarch (optional, for thickening)
👨🍳 Instructions
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1
Preheat your oven to 160°C (325°F). Remove the goose from the refrigerator 1 hour before cooking to bring it to room temperature.
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2
Thoroughly wash the goose inside and out, then pat extremely dry with paper towels. Remove any excess fat from the cavity opening and prick the skin all over (especially under the wings and around the legs) with a skewer, being careful not to pierce the meat.
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3
Rub the interior and exterior of the bird generously with salt, pepper, and the dried mugwort. Ensure the seasoning is pressed into the skin.
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4
Stuff the cavity with the apples, quartered onions, prunes, and marjoram. Close the cavity using kitchen twine or poultry skewers, and tie the legs together loosely.
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5
Place the chopped carrots, celery root, and leeks in a large roasting pan. Pour in 1 cup of the stock. Place a roasting rack over the vegetables and set the goose breast-side down on the rack.
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6
Roast for 1 hour. Every 30 minutes, carefully prick the skin again to allow the fat to render out into the pan.
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7
Carefully flip the goose so it is breast-side up. Increase the oven temperature to 175°C (350°F). Roast for another 2.5 to 3 hours, basting occasionally with the pan juices (but stop basting in the last 45 minutes to ensure crispy skin).
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8
Check for doneness: an instant-read thermometer should register 80-85°C (175-185°F) in the thickest part of the thigh. The juices should run clear.
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9
For the final 'crisping' phase, dissolve 1 teaspoon of salt in 2 tablespoons of ice-cold water. Brush this over the breast and turn the oven up to 220°C (425°F) for the last 10-15 minutes, watching closely to prevent burning.
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10
Remove the goose from the oven and transfer to a warm platter. Tent loosely with foil and let it rest for at least 20-30 minutes.
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11
While the goose rests, strain the pan juices into a fat separator. Reserve the liquid and discard the fat (save the fat for roasting potatoes later!).
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12
In a saucepan, deglaze the roasting pan with red wine, scraping up the browned bits. Add the reserved pan liquid and the remaining stock. Simmer until reduced by half.
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13
Taste the sauce and adjust seasoning. If a thicker consistency is desired, whisk in a cornstarch slurry. Finally, whisk in the cold butter cubes for a glossy finish.
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14
Carve the goose by removing the legs and wings first, then slicing the breast meat. Serve with a generous ladle of the red wine gravy.
💡 Chef's Tips
Always use a roasting rack; goose is a very fatty bird, and you want it to sit above the rendering fat to avoid 'boiling' the meat. Don't skip the mugwort (Beifuß); it provides a specific herbal note that cuts through the richness and is traditionally used to help the body process the fat. If the skin isn't browning evenly, you can use a kitchen torch for small spots or adjust the bird's position in the oven. Save the rendered goose fat (Schmalz) in a glass jar; it lasts for months and is the best fat for frying potatoes or flavoring red cabbage.
🍽️ Serving Suggestions
Serve with traditional Kartoffelklöße (German potato dumplings) to soak up the rich gravy. Accompany with Apfelrotkohl (braised red cabbage with apples) for a sweet and sour balance. A side of chestnuts roasted with honey adds a wonderful festive texture. Pair with a glass of German Spätburgunder (Pinot Noir) or a crisp Riesling to cut through the richness. Finish the meal with a baked apple dessert or a simple plum compote.