St. Martin’s Day Goose

Last Updated on September 22, 2024

Naporized goose, roasted together with apple cubes and ginger, topped with honey marinade mixed with St. Martin’s wine. A great option for roast goose when you can’t fit the whole thing in a roasting tin.

Ingredients:

1 pk large goose 4 pk garlic cloves 2 pcs larger apples 1 pcs smaller onions several cubes of fresh ginger water for pouring cumin salt For marinade: 4-6 tablespoons honey 1 tablespoon of ginger spice 3-4 pieces garlic cloves 1 dcl St. Martin’s wine

Procedure:

1. First, thoroughly sear the goose, remove the bristles, then carve the meat; separate the wings, the neck, both thighs, salt the meat and place it in a baking dish
2. Separate the breasts from the carcass and cut off the back part with the bishop, salt again, add it to the baking dish with the bone, use the rest of the carcass for soup
3. Prepare the marinade; mix honey with ground ginger and crushed garlic, add wine, stir and pour it over the meat in the baking dish
4. Sprinkle the goose with caraway seeds, add apple cubes and fresh ginger, add one smaller onion whole and four garlic cloves for flavour
5. Finally, cover with water and bake in a preheated oven at 130 °C for 2 to 3 hours (depending on the size of the meat), turning the meat several times during the baking process and basting with the fat
6. Finally, remove the lid for the crust and bake the goose for another 30 minutes at 180 °C.

Recommendation:

Serve the goose prepared in this way preferably with Karlovy Vary dumplings and braised red cabbage.

Note:

Note:

An article about the history of roasting Martinska goose can be found here: Martinska goose – its history.