Goose stuffed with mashed potatoes

Preparation steps

• Prepare the goose by removing the neck and excess fat and piercing the skin in several places with a skewer stick.
• Pour boiling water over the whole goose, then dry it well with absorbent paper.
• Rub the dried goose well with salt on the outside.
• Peeled and sliced ​​potatoes cook, drain and mash to get a coarse puree.
• Fry the chopped onion in the heated butter until golden yellow, then add the crushed garlic. Then stir in the puree, sage, lemon zest, pepper and a pinch of salt.
• Fill the goose with the prepared puree, place it on the grill in a baking mold and bake in an oven preheated to 220 ° C for about 30 minutes, then reduce the temperature to 180 ° C and bake for another 2.5 hours until it is baked. During this time, it does not need to be watered to melt as much fat as possible.
• Meanwhile, prepare the sauce by frying the bacon in butter, then add the chopped carrots, onions and celery and simmer for about 10 minutes.
• Add fruit liqueur, dessert wine, Vegeta, water, jam and cook on low heat for about 30 minutes.
• Strainthesauce, remove the excess fat and, if necessary, thicken with the beaten corn starch in a little water.
• Cut the cabbage into thin noodles.
• Add the finely chopped onion to the melted butter in a large pan and lightly fry it to soften (about 5 minutes). Add the orange peel and cinnamon stick and cook for another 1 minute.
• Then add sliced ​​red cabbage, port, Vegeta, orange juice and water as needed. When it boils, reduce the heat to low, cover with a lid and cook for about 30 minutes until the greens are soft.