• 1 6 kg goose
  • 3-5 few cooking apples
  • Salt
  • Marjoram
  • 4-5 tablespoons water


Serves 8. Wash the goose inside and outside and cut away the various chunks of fat that might be there. Rub with salt and marjoram. Remove the seeds from the apples and put them uncut inside the body and sew both openings with just one or two stitches. Tie wings and legs to the body and place the goose chest down into a big enough frying pan. Pour 4-5 tablespoons water over the goose and place it in a preheated 165 C oven (325 F). Do NOT turn the heat any higher. Slowly cook the goose until tender (one hour per kg plus one more hour). After one hour, the goose is turned onto its back and during all the frying time frequently the frying juices are poured over it. To make a crispy crust/skin, the heat can be turned up to 200 C (400 F) for some 30 minutes at the end of the frying process. Serve the goose with potato dumplings and red cabbage. Drink some red wine that goes with game and poultry. Note: Traditionally, in many european countries the 11th Nov is the day to enjoy a St. Martin's goose since it's St. Martin's day.

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