The Christmas season has officially arrived! Now, last year at this time I told you about our Christmas Markets. This year I want to fill you in on a very special dish that is served during the holiday season: roasted goose with dumplings, glazed chestnuts and red cabbage.
Do you know the feeling when certain scents are attached to memories? Well, when I smell roasted goose and those side dishes, many childhood memories come to mind— Christmas with my grandparents, wintery evenings at home with the family and vacations in the countryside.
Also at Breidenbacher Hof’s Brasserie “1806” the season for roasted goose has begun. And our chefs are not just preparing the traditional roast— they also created an entire three-course menu to go along with it! In addition to the goose, the menu includes truffle and liver pate for starters and chocolate and quince dessert. Yummy!
I have always wanted to prepare the goose for Christmas Eve with my family, but have been too intimidated. This year I plan to conquer my fears and have asked our chefs for tips on preparing the perfect roast goose at home.
Here is what I learned:
- The weight: A goose with a weight of 4 kilos should be enough for 6 people.
- The ingredients: You should add water, oranges, apples, some lemon and herbs (e.g. Mugwort) to the goose in the roasting tray. Use the resulting stock to moisten the goose throughout the roasting period.
- You can calculate 45 minutes in the convection oven (180°C) for every kilo of goose.
- The perfect side dish: We add traditionally red cabbage to the goose. Some of you may ask, why we always eat that much cabbage in Germany. Well, like potatoes or corn in the US, this is one of the most prevalent crops in Germany. One secret to good red cabbage: Add some cassis liqueur and goose fat to it. Believe me it makes a huge difference!
Hopefully I have taken some of the mystery out of roasting the ideal Christmas goose! Let me know if you tackle this dish for your holiday meal.