Baked goose, dumplings with parsley juice, caramelised apple with anise, spicy sauce, lingonberry


  • 1 whole goose
  • 1 kg apples
  • 500 g oranges
  • 4 teaspoons dried marjoram
  • 1 head garlic
  • 10 tablespoons sugar
  • 6 tablespoons butter
  • 300 g lingonberries
  • demi-glace gravy
  • 500 g wheat flower
  • 1 bunch parsley
  • 2 eggs
  • 1 cup universal oil
  • 2 teaspoons lemon juice
  • Spices: salt and pepper


Rub the inside of the goose with garlic, salt, pepper and marjoram. Cut apples

and oranges into large pieces and place inside the goose. Afterwards, set aside in a cool place for at least 2 days. Then bake with added steam at 145°C for approx. 1 hour 45 minutes. Then bake at 165°C for another 10 minutes. Cool the baked goose and separate the meat from the bones.

Cover the lingonberries with sugar and set aside in a cool place for 24 hours. Mix thoroughly.

Drop dumplings:

Thoroughly blend the parsley with the oil. Add the eggs and blended parsley to the flour. Season with salt and pepper. Place the dough in boiling water one tablespoon at a time, then remove from the boiling water and place in cold water with ice. Next, fry the dumplings with clarified butter, season with salt and pepper.

Peel the apples and dice into large cubes. Dissolve the sugar in a pan and caramelize slightly (until light brown), then add butter, lemon juice and chopped apples. Caramelise everything in the pan for a few minutes.