These instructions are for our sliced goose
Preheat oven to 150° with fan.
Please place the goose in a container suitable for the oven and heat in the oven for approx. 20-25 minutes.
For the last 2-5 minutes, use the grill function to BRUZZLE the skin so that your goose is nice and crispy.
Do you have a goose ‘WHOLE’? Please allow approx. 40-45 minutes for heating. Please note that every household oven heats differently!
For the last 2-5 minutes, use the grill function to BRUZZLE the skin so that your goose is nice and crispy.
Have you decided in favour of our delicious Pot eu Feu? Then heat it up quickly in a pan and you can serve your guests a delicious soup in the meantime.
While the goose is cooking in the oven, you can heat up the homemade red cabbage with cranberries, stirring constantly. You are welcome to add a little liquid if required.
Place the Franconian potato dumplings in boiling salted water, bring to the boil and leave to stand for approx. 15 minutes until they float to the surface and the goose is still in the oven. If using an induction hob, please note that the dumplings should first boil in the bubbling water for approx. 3-5 minutes so that the dumplings do not settle on the bottom of the pan and stick.
DÖPFNER`S TIP: Melt the butter in a pan, brown the breadcrumbs and sprinkle over the Franconian potato dumplings just before serving!
Mhhhhhh sooo delicious! Heat the goose sauce in a saucepan, stirring constantly. Heat your extra chestnuts in the pot and add a little orange juice if necessary.
We wish you every success and bon appétit!