First remove any innards from the goose, wash and dry with kitchen paper. Then with sufficient Ankerkraut Season the roast goose and duck with spices and store covered in the refrigerator overnight.
The next day, fill the goose with the mugwort and bake it either in the roasting pan or on a rack over a baking sheet.
The goose needs to cook in the oven for a total of about 3 hours. Since every goose weighs differently, the guideline value is approx. 45 minutes of cooking time per kilo of meat. Heat the oven to 220°C top/bottom heat and cook the goose, breast side down, at this temperature for 60-90 minutes. To prevent it from drying out, regularly drizzle pan juices over the goose, especially towards the end of the cooking time.
Then turn the bird from the breast to the back and continue cooking at 90-180°C for the remaining 200 minutes.
If the goose is roasted in the roaster, regularly skim off any drippings that have accumulated at the bottom of the roaster to prevent the bird from becoming soft.
A simple sauce is prepared from the skimmed fat. The festive roast goose is particularly suitable as a Christmas dinner with red cabbage and dumplings.
