Martin Goose

Summary

Ingredients

• 1 goose, ready to cook (approx. 3 kg)
• 1 kg apples
• 100 g almond (s), pens
• 100 g raisins or sultanas
• salt and pepper
• marjoram
• possibly lemon juice

For the sauce:

• 1 onion (s)
• 1 carrot (s)
• 20 g tomato paste
• 200 ml red wine
• 200 ml meat broth
• 1 bay leaf
• Marjoram and mugwort
• Sauce thickener
• salt and pepper

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Instructions

1. Remove excess fat from the goose, rinse thoroughly with water, and pat dry with paper towels. Season the inside and outside with salt, pepper, and marjoram.
2. Peel and core 1 kg of apples, then cut into eighths. Toss with lemon juice to prevent browning. Mix the apples with 100 g of raisins (or sultanas) and 100 g of almond pieces.
3. Stuff the goose cavity with the apple mixture and seal tightly with kitchen twine or skewers. Pierce the goose skin 6-8 times to allow fat to drain during cooking.
4. Preheat the oven to 180 °C (356 °F). Pour water into the bottom of a roasting pan and place the prepared goose skin-side up in the pan.
5. Roast for 2 to 3 hours. After 50-60 minutes, turn the goose. During the final hour, baste with pan juices every 15 minutes and turn more frequently. The goose is done when the skin is golden brown and crispy, and a meat thermometer inserted into the thickest part of the thigh (not touching bone) reaches 74 °C (165 °F).
6. Remove the goose from the oven and let rest for 10 minutes. Carefully scoop out the apple filling and transfer to a serving bowl to serve alongside the goose.