Martin's Goose

Ingredients for 6 servings:

• 1 goose, approx. 4 kilos
• 2 rolls from the day before
• 1 apple
• 1 large onion(s)
• 1 bunch of mugwort
• n. B. Sea salt, coarse
• 2 tsp, heaped salt
• pepper
• 1 egg(s), size M
• e.g. peppers
• 2 tbsp raisins

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 45 minutes

Rinse the goose with lukewarm water and pat dry. Use a syringe to inject air under the skin; this will help the fat run off and the skin become crispier. For the stuffing, chop the onion, bread roll, and apple and place them in a bowl. Add salt, raisins, pepper, and a little of the mugwort (use all of the mugwort if you don’t want it in the stuffing), then add the egg. Stuff the goose well and close it up (it’s best to sew it up). Rub the outside with coarse salt and paprika. Roast the goose in a preheated oven at 220°C for about 1 hour. Brush it with salted water every now and then. Then leave it in the oven at 80°C for about 6 hours. Finally, cut it in half and let it crisp up for another half hour at 200°C, brushing it with salted water every now and then. I think it tastes better if it has rested overnight! Tip: Purée the contents of the dripping pan with wine and some fried soup vegetables and use it for the sauce. Serve with Thuringian dumplings and pointed cabbage (prepared like red cabbage).