Pečená husa (roast goose with knedlíky)

Instructions

1. Preheat the oven to 180 °C. Remove the giblets and excess fat, prick the goose skin with a fork without piercing the flesh, then rub it with salt, pepper, marjoram and crushed garlic.
2. Place the goose on a rack over a dish to catch the fat, and roast for about 2 h 30, pricking the skin again every 30 minutes and removing the fat as it accumulates.
3. Meanwhile, thinly slice the red cabbage and onions, sauté them with the sugar until caramelised, then add the vinegar, wine or apple juice and diced apples. Cover and simmer for 1 hour.
4. For the knedlíky, cut the bread into cubes, moisten it with warm milk mixed with the eggs and salt, leave to rest for 15 minutes, shape into balls and cook for 15 minutes in simmering water.
5. Check the goose: the meat should be well cooked and the skin brown and crisp. Let it rest for 15 minutes before carving.
6. Serve the goose with the red cabbage, sliced knedlíky and the defatted cooking juices.