Stuffed Martin Goose

The washed and dried goose is salted and peppered only from the inside. From the apple quarters cut into coarse pieces, the stoned dried plums cut about the same size and the wholemeal crumb is made a quantity, which is seasoned with the sugar, the brandy and, if desired, with cinnamon.

Everything is put into the goose, which is then covered with wooden spears or sewn with thread.

Later, about 0.5 liters of water is put into a goose roaster, followed by the goose. The goose is roasted in the oven at about 200°C, with frequent basting with the drippings. In order for the fat to fry well, it is advisable to pierce the skin around the legs several times with a meat fork.

When the drumsticks can be pierced effortlessly with two fingers without noticeable resistance, the heat is briefly increased to approx. 250 °C top heat to produce the crispy browning after the meat has been basted again.

The roast stock is topped up with water to the desired amount of sauce. The fat is skimmed off before binding with the mixed flour and wheat powder. The sauce is cooked thoroughly, then strained and refined with whipped cream.

The sauce is seasoned with the spices used.

The goose is brought to the table whole and carved in front of the guests.

Tip: Always use aromatic spices to refine your dishes!

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