Easy homemade Christmas goose recipe

Wash the goose, separate the wings and set it aside to cool.

Peel the carrots and celery, clean the leeks and wash them thoroughly. Peel the onions and cut them into large pieces with the remaining vegetables.

Wash the chilli pepper, cut it in half lengthways, and remove the stalk, white partitions and seeds. Roughly chop in half. Peel and roughly dice the oranges.

Place the goose in a large roasting pan and fill it with enough water to cover it completely. Add two-thirds of the prepared vegetables and the diced oranges.

Crush the peppercorns and cardamom pods in a mortar and add to the goose with the remaining spices.

Bring the contents of the roasting pan to a boil, uncovered, then reduce the heat and simmer the goose back-side down for 10 minutes and then breast-side down for a further 20-30 minutes.

Cover the goose and let it cool overnight. The next day, remove the goose from the roaster, drain briefly and pat dry with kitchen paper. Then salt the outside, place the breast-side up on the baking and grilling rack and place in the middle of the cold oven. Bake at 80°C for 4 hours.

Whisk 100 g of water with the sugar beet syrup and salt. Place the goose in the oven on the lowest shelf, breast-side down, and roast for 15 minutes, then turn and brown the breast for a further 15 minutes. Brush with the salt water mix every 5 minutes.

Carve the cooked goose. Arrange on plates with two dumplings and sauce. Chestnuts and Brussels sprouts glazed in honey go very well with it. Enjoy!