Martinsgans (St. Martin’s Goose)

On By Justin BunchIn Food, Franconia, Germany, Hessen-Nassau, Main Course, Recipe, Rhine-Maas, Upper-Rhine
Martinsgans (St. Martin's Goose)
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Martinsgans (St. Martin’s Goose)

Course: MainCuisine: GermanDifficulty: Medium

Goose was a common food of the Middle Classes from the Early Modern Period to the middle of the 20th century. Today it lives on mostly as a holiday dish for St. Martin’s Day and Christmas, as typically associated with Catholic regions of Germany. This variation is a take on the most traditional version of the recipe. It is a simple roast with a wine sauce.

Ingredients

  • Goose

  • 1 Goose about 5kg or 10lbs

  • 1 Tbsp Salt

  • 2 Tbsp Thickener

  • 500ml Vegetable Broth

  • 1 Tbsp Oregano

  • 2 Sticks of Celery

  • 2 Carrots

  • 1 Onion

  • 1 Tbsp Ground Pepper

  • Stuffing

  • 3 Sour Apples

  • 2 Cloves

  • 1 Cinnamon Stick

  • 1 L Apple Juice

  • 3-5 Dried Prunes, Apricots, or similar

  • Broth

  • 1 tsp Salt

  • 1 tsp Pepper

  • 1 Tbsp Flour

  • 1 Cup of Red Wine

  • Heavy Cream to taste

Directions

  • Preheat the oven to 200°C
  • Peel, core, and chop the apple into large-ish cubes
  • Bring the apple juice to a boil and remove it from the heat
  • Mix the cloves, cinnamon, chopped apples, and the dried fruit with the apple juice and let sit for about 10 minutes
  • In the meantime, clean the goose and pat it dry if necessary. Season with the salt, pepper, and oregano, and add more if needed.
  • Strain the fruit from the apple juice and pat dry any excess liquid. Fill the goose with the marinated fruit and tie it shut.
  • Place the goose breast-side down in a non-stick, oiled, or raised roasting rack. Add the remaining vegetables (you can substitute with veg of your choice). Add a little vegetable broth or red wine to coat the bottom of the pan.
  • Reduce the oven to 180°C and place the pan with the goose in the oven, on the middle rack, for 4-5 hours, or until it reaches the desired temperature.
  • About halfway through the cooking time, rotate the goose so the breast faces upwards. Then continuously baste the bird every 15-30 minutes with sauces from the pan. Additional punctures can be made into the skin to let some of the rendered fat onto the surface.
  • In the last 15 minutes of roasting time, increase the temperature to 250°C to make the skin crispy.
  • Remove the goose from the oven and set it aside. Take the broth left over in the pan. Strain out the vegetables and bring them to a boil on the stove. Add more red wine or vegetable broth to taste, then add the thickener and the cream. Remove from the heat.
  • Take the stuffing out of the Goose and carve it up for serving.

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