For the filling, rinse the apple, cut into quarters, remove the core and cut into slices. Rinse the kitchen herbs with cold water and rub dry. Peel the shallots. Chop the herbs and shallots and mix with the apples. Add the sunflower seeds and season well with salt and freshly ground pepper. Preheat the oven to 180 degrees.
2. rinse the goose, rub it dry, season with salt and season with pepper. Fill the stuffing into the goose, sew up the opening.
3. clean the vegetables. Cut the carrots into sticks, the celery into cubes and the leek into rings. Remove the peel from the garlic cloves and chop them. 4.
In a roasting pan, brown the goose on all sides. Later, add the root vegetables, finely chopped garlic and bay leaves and fry. Turn the goose on its back and cook for 2 1/2 to 3 hours, repeatedly pouring beer over the goose.
After the cooking time, let the goose rest. Pour the gravy through a sieve into a saucepan and break it up. Skim off the fat with a spoon and season the sauce with salt and pepper.
Preparation time: about 3 to 3 1/2 hours.
Serving: Bread dumplings
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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