John Myers
Roast Goose / Martiniganserl (basic Recipe)
The perfect roast goose / martiniganserl (basic recipe) recipe with a picture and simple step-by-step instructions.
- 1 piece Goose freshly ready to cook
- 5 piece Apples
- 3 piece Oranges
- Salt
- Pepper
- 3 Discs Butter
- 3 Discs Water
- Rub the goose (preferably fresh from the farmer) inside and out with salt and pepper.
- Peel, quarter and core apples, peel and halve oranges. Stuff the goose with it and then sew it up with a thread.
- 3 Place 0.5 cm slices of butter on the goose and place in the oven at 150 degrees (hot air) (breast down first). After about 15-20 minutes, pour some warm water into the roaster (up to about 1 cm high). Pour the juice over the goose again and again during the roasting time. Turn the goose halfway through the roasting time. The roasting time of the goose depends on its weight. Expect around 1 hour of roasting time per kg of goose. .
- As soon as the goose is cooked, turn the oven back to 100 degrees. Remove the filling from the goose before serving. Serve with potato and bread dumplings, fried chestnuts and apple red cabbage (see my recipe book).
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