Christmas goose

Instructions

Day before - Goose

1. Dab the goose pieces dry with kitchen paper the day before. Season with thyme, salt and pepper.
2. Vacuum seal the goose and place in the sous vide at 65 degrees for 24 hours.

Day before - Sauce

1. Brown the goose giblets and remaining pieces in the oven at 220 degrees top/bottom heat for approx. 30 minutes without any additional fat.
2. Meanwhile, chop the vegetables.
3. Add and allow to roast.
4. When the goose is sufficiently browned, place in a large pan and cover completely with water.
5. Add the bay leaf, juniper and peppercorns. Bring to the boil.
6. Leave to cook for 3-4 hours. Cover with water if necessary to keep everything covered.
7. Filter the stock through a sieve. Leave to cool completely overnight (in the fridge or outside if cool enough).

Christmas Eve - Sauce

1. When the goose stock has cooled, remove the now solid layer of fat from the top with a spoon.
2. Finely chop the shallots and sauté in a little butter in a pan until translucent.
3. Deglaze with the red wine and reduce to ~1/4.
4. Now add the goose stock and leave to reduce until the desired consistency and depth of flavor is achieved. This will take a few hours, but requires little supervision.
   Attention: Towards the end, the reduction will accelerate by itself, so check a little more often towards the end.
5. Salt to taste. Season with optional allspice and pepper.
6. Filter out the shallots through a fine sieve. Keep warm until ready to serve.

Christmas Eve - Goose

1. Preheat the oven to the grill setting at maximum temperature. At least half an hour before the end of the sous vide.
2. Remove the goose from the sous vide after 24 hours.
3. Remove the coarse spices from the skin and place the whole in the oven for 5-10 minutes until the skin has reached a healthy browning.
4. Fillet and arrange the breast.
5. Serve with red cabbage and bread dumplings.