Rosa Cooking

Roast goose with two side dishes

Tapénade, a Provencal puree of capers, black olives and anchovies in olive oil in this recipe served as a unique goose coating. Along with semolina dumplings and stewed cabbage, there will be a novelty on your festive table.

Preparation steps

  • For the olive spread: mix the olives, capers (well washed), salted sardine fillets, lemon juice, brandy and mustard in an electric mixer until you get a thick mixture. Then gradually add the olive oil.
  • Clean the goose, wash it and cut it in several places with a sharp knife. Rub it with Vegeta, and then coat the outside with the prepared black olive spread.
  • Connect the drumsticks with cooking thread, place in a pan and cover with 200 ml of water. Cover the goose with aluminum foil and bake for about an hour and a half in an oven preheated to 190 ° C. Then remove the foil and bake for another 30 minutes.
  • Cuttheroasted goose into smaller pieces, and strain the roasting sauce, thicken with corn starch and boil briefly.
  • For semolina dumplings: boil milk with butter, and grated nutmeg. Make semolina and cook, stirring constantly.
  • Remove from heat and allow to cool. Place in a bowl, stir in the eggs and then the two yolks.
  • Cover with foil and leave in the fridge for about an hour. From the mixture, form dumplings and cook them in slightly salted boiling water for 15-20 minutes.
  • For the cabbage side dish: Melt the sugar in a pan on the heated oil, add the sliced ​​onion and Vegeta, and then the sliced ​​cabbage, pepper and cumin. In a covered pan, lightly sauté the cabbage until soft, then add the wine at the end.


Arrange the roasting sauce on warm plates, then pieces of goose and semolina dumplings with stewed red cabbage.


Instead of olive spread, you can coat the goose with a little oil to which you have added fresh or dried thyme leaves.


cabbage duck goose martinis meat poultry

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