Preheat the oven to 200 °C, rinse and halve the apple, also halve the onion, rinse the goose well, season it inside and out with salt, tie it with kitchen string so that it keeps its shape during roasting, season the goose with pepper and cover it with rosemary sprigs, then place it breast side down in a pan, Add apple, onion and goose giblets, pour hot oil over the goose and roast in the oven for about 2 1/2 hours. During the roasting process, baste the goose frequently with its own fat, turn the goose over to the other side and roast until crispy on the breast side.
For the Ritschert, remove the skin from the onion and chop finely, soften the split peas in water (takes about 25 min), then drain and prepare some of the cooking water, soften the rolled barley also in salted water, drain and quench when cooled, skim about 5 tbsp. of fat from the roast goose and add the fat to the roast goose. 5 tbsp fat from the roast goose and fry the onion in it until golden brown, season with tomato paste, paprika powder and crushed garlic and fry briefly, add split peas, season with thyme, bay leaf spice and marjoram, then add the rolled barley, add so much pea cooking water that the Ritschert is a little bit soupy, but still bound, finally add the frozen peas, season with salt and pepper and finish cooking the whole thing together.
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