Here we go!

After the innards are removed, rinse the goose from the inside and outside with cold water and dab it dry with kitchen towels.

Before preparation, some parts of the goose must be removed. With a sharp knife, cut away the fat gland (marked with the circle) and the fat flaps in the goose. Rub the skin with a good salt.

Cut the apples (unpeeled) into cubes for the filling and sprinkle them generously with the "duck and goose spice". A goose is not provided with the herbs on the skin side, but from the inside, so that they do not burn during preparation in the hot oven. Fill the spiced apples into the goose and add another 3 tablespoons of the spice mixture.

Preheat the oven to 140°C top/bottom heat.

Close both openings of the goose by placing the skin flaps on top of each other and connecting them with toothpicks. Tie the wings and thighs to the goose with kitchen yarn. The string ensures a good cohesion of the roasting.

Fill the apple juice into the roaster, add the dried fruits and the remaining apples without a core casing. Place the goose on the grate. Place the grate in the roaster so that the goose is as far above the edge as possible. Slide the goose into the preheated oven.

Now it's time to prepare the red cabbage. Either grate the blue cabbage into fine strips or remove it from the glass.

Cut off the rind from the back bacon and cut the fat into small cubes. Peel the apples and onions and cut them into small cubes as well. But keep these ingredients separate.

Place the cloves and allspice grains in the tea bag and knot it. In this way, you do not have to remove the spices from the finished red cabbage individually.

Over medium heat, place the bacon cubes in a large saucepan or roaster. The fat runs out of the cubes. In the end, greaves and fat are separated. Add the onion cubes. When this color has taken on, put the red cabbage and salt in the pot and stir everything thoroughly. Pour the apple juice into the cabbage and add the filled tea bag. Stir the contents again and simmer the red cabbage without a lid for an hour. After 45 minutes, the diced apples are added to the cabbage. At the end of the cooking time, the blue cabbage is seasoned with the apple cider vinegar.

After one hour, raise the temperature in the oven with the goose to 160°C. If another half hour has passed, take half of the mixture of fat and apple juice in the roaster. Pour this liquid over the skin of the goose about every 20 minutes.

For a small goose, it is worthwhile to measure the core temperature for the first time with the penetration thermometer after 2.5, for a large goose after 3 hours. Once this has reached at least 80°C, sprinkle the skin of the goose with sea salt. Then the temperature in the oven is increased to 250°C. This will tan the skin. You should keep a close eye on the goose. Quickly, the skin can burn if it is exposed to the high temperatures for too long. After a few minutes, the result is usually already perfect.

Set the goose aside and pour about 1/3 of the accumulated liquid into a saucepan. Fat and apple juice should be used in equal parts. Add the crème fraîche to the pot before the contents cook. Mix the ingredients with a whisk until a smooth sauce is formed. Boil the sauce once and remove it from the heat. Season the sauce with salt, pepper and marjoram.

When the tea bag with the spices has been removed from the red cabbage and the goose is carved, it can be eaten. The apples from the goose are discarded. The apples from the roaster and the dried fruit, on the other hand, are served with the roast goose. Potato or bread dumplings go well with it.

TIP: STAY SPICED ! Apple red cabbage spice mixture