- 10 pounds goose (or duck)
- 2 tablespoons dried oregano
- 8 apples (small, 2 halved, 4-6 left whole)
- 6 onions (4 chopped, 2 diced)
- 1/2 celeriac (chopped)
- 2 carrots (chopped)
- 1 2/3 cups chicken stock
- 2 tablespoons butter
- 1 red cabbage (medium, trimmed and sliced)
- 2 bay leaves
- 1 cinnamon stick
- 4 cloves
- 4 tablespoons white wine vinegar
- 1 pinch granulated sugar
- 3 tablespoons all-purpose flour
- Preheat the oven to 325°F. Season the goose (or duck) inside and out then rub with dried oregano. Place the halved apples inside the cavity then close the opening with wooden skewers. Tie the wing and legs using butcher's twine. Arrange the chopped onions, celeriac and carrots in a roasting pan and place the goose on top. Scatter the remaining, whole apples around. Roast for 3 hours 15-30 mins, basting with chicken stock mixed with 2 cups water throughout cooking.
- Meanwhile, heat the butter in a saucepan, add the diced onion and sauté for 2-3 mins. Add the cabbage, bay leaves, cinnamon and cloves and sauté for 3-4 mins, stirring. Deglaze the pan with vinegar and 1 cup water. Season and add sugar. Bring to a boil then cover and simmer for 1 hour 15 mins.
- Around 10 mins before the goose is done, mix a little water with a large pinch of salt then pour over the goose. Turn up the oven temperature to crisp the skin.
- Remove the goose and apples from the pan and set aside to rest. Strain the pan juices into a saucepan and skim excess fat. Mix the flour with a little water then add to the juices. Simmer, stirring, until it thickens. Serve.