How to Do It Right: Braised Goose

Michael Kammermeier is the shooting star among Michelin chefs.

But he also started from scratch. Here he talks about his initial problems with roast goose – and reveals how to do it better.

Almost twenty years later, that’s how it was for me.

I slid the goose under the grill again briefly to roast the skin until it was really crispy.

We tried to re-cook the goose again – from the bottom up, in a roasting pan, with clear soup, etc. – but by then two guests had arrived, asking where the geese were. My boss sent me outside with a short shout. A third guest (a friend of the house) came and asked if he could help us.

Fill apples, onion, new spice and mugwort into the goose. Fill a roaster with a tiny bit of water and put the goose in. Put it in the oven for one hour at 200 °C convection, then turn the heat down to 80 °C (top/bottom heat) and cook for at least seven hours at this low temperature. From time to time, baste with the escaping fat.

Later you have enough time to prepare the rest: Sauté the neck together with the finely chopped wings in a saucepan, add the vegetables as well as the apple, fry. Drain the fat, add the paradeis pulp, fry briefly and extinguish with a little white wine. Reduce the white wine and extinguish repeatedly.

Repeat this process three to four times. Then fill up with chicken stock. For about 12

Related Recipes:

Pomeranian Goose– 3, 5 to 4 kg marjoram, rubbed rubbed Yield: filling – pitted ntsteint. ,water, hot hot ss,salt... Duck in Game Pickle with Saurkraut StuffingProperly rinse and dry the duck, remove the fat. Remove the fat gland. Cut wing tips into small pieces and put... Cassoulet ToulousainA bean recipe for every taste: Soak bean seeds for one night, then add to cold, unsalted water, bring to a... Roast Beef with Pepper CrustRinse the meat, dry it and rub it with salt. Place on the roasting rack of the oven and slide the fat pan... Wild Boar Hash with MushroomsThe most suitable cutlet, belly, leaf and leg from the overrunner. Remove the meat, clean it thoroughly... Dithmarsch Goose Breast in Thyme CrustMix the breadcrumbs, grated orange zest and chopped thyme to make the breadcrumbs. Rinse the goose breast, rub... Suckling Pig Roll RoastMediterranean feast: suckling pig back stuffed with herbs and Italian bacon, served with delicate artichoke... Stuffed Peppers with Tomato Sauce and Potato-Olive PureeStuffed peppers with tomato sauce: 1. for the stuffing, cut the peppers in half lengthwise with the stem end... Mushroom Lasagna with Tomato SaladPasta dough: Coarsely grind the peppercorns. Blanch briefly in boiling hot salted water, drain and rinse well... Braised Leg of Rabbit in Barolo SaucePasta dishes are just always delicious! Clean cooking vegetables and onion, dice and put in baking dish in...