Winter Roast Free-range goose with fig polenta

The special roast goose for the special occasion. Together with the delicious fig polenta, this dish is more than just a normal Sunday roast!


  • 1 free-range goose approx. 4 kg
  • 2 stalks rosemary
  • 1 tbsp mugwort (dried)
  • 7 figs
  • 2 apples
  • 2 handfuls of walnuts
  • 2 tbsp honey
  • 2 oranges & pomegranate (to serve)
  • salt & pepper

Pomegranate Sauce


  • 1 tbsp brown sugar
  • 1 pomegranate
  • 200 ml red wine, dry
  • 1 tsp cornstarch
  • a little water to mix
  • 2 stalks rosemary
  • 50 g butter, in cold pieces
  • salt & pepper

Side dishes


  • Green beans
  • 3 medium carrots
  • 250 g green beans
  • some frying fat (alternatively oil)

Fig polenta


  • 30 g butter
  • 500 ml milk
  • 500 ml vegetable broth
  • 250 g corn semolina
  • 50 g parmesan
  • a little salt
  • 2 shallots
  • 5 figs


  1. Preheat the oven to 180°C top and bottom heat.
  2. Roughly chop the herbs. For the fig-walnut mixture, wash and quarter the apples and figs. Roughly chop the walnuts and add them. Mix all ingredients well.
  3. Wash the goose in cold water and pat dry. Rub well with spices and stuff with fig and walnut mixture. Stitch the opening shut and use kitchen twine to loosely tie the legs of the bird. Place the goose on the oven rack and place a deep tray underneath to catch dripping fat. Let roast for about 3.5-4 hrs, occasionally pouring collected liquid over it.
  4. For the pomegranate sauce, heat brown sugar in a small pot until it becomes liquid. Deglaze with red wine and simmer with rosemary until thickened, about 15 minutes. Cut pomegranate in half crosswise and collect juice with seeds in a container. Add juice and seeds to red wine, remove rosemary. Mix the cornstarch with very little water (about 20 ml) and stir it into the pot bit by bit, finally stir in the ice-cold butter cubes until the whole thing has a nice binding.
  5. After 3.5-4 hours, turn off the oven, leave the goose open and prepare the side dishes.
  6. For the fig polenta, fry the washed and trimmed figs with shallots in a preheated pan with a little oil for about 3-5 minutes. Then leave to cool. In a pot, heat butter, milk and broth. Season with salt. Gradually add cornmeal, stirring constantly, and cook over medium heat for about 10 minutes, stirring constantly. Remove from heat and let swell for a few minutes, then stir in shredded Parmesan. Serve with roasted figs.
  7. Wash and trim green beans and carrots. Fry them in a hot pan with a little oil. Season with salt and horse pepper.

Bon Appétit

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