Unsere klassische Martinsgans
(Our Classic St. Martin’s Goose)
All over Europe people know that the feast of St. Martin’s is a bad time – if you happen to be a goose. On November 11 it’s traditional to dine on a fresh crisply- roasted goose, preferably served with potato dumplings, red cabbage and rich brown gravy.
The origins of this tradition are to be found in the annual agricultural cycle and in the church calendar. November 11 was the day peasants were due to pay their annual rent. In the Middle Ages payment in kind was common, so the payment was often made in the form of a goose. The date also coincided with the beginning of the 40-day pre-Christmas fast. During this period rich food was not allowed, so the goose had to be eaten up quickly!
Rezept Gans (Roast Goose Recipe)
You will need:
1 fresh oven-ready goose weighing about 11 lbs
1 pint meat stock
1 teaspoon marjoram
1 large onion
Salt and pepper from the mill
Wash the goose inside and out and pat it dry.
Season the cavity with plenty of marjoram, salt and pepper.
Wash the apples and peel the onion. Cut into chunks and mix with any extra fat from the goose. Put this mixture into the body cavity and tie the legs together with string.
Now season the outside well with salt and pepper – but not with marjoram because it will burn!
Pre-heat the oven to 360˚F. Put the goose breast side up in a roasting pan with some of the stock and place in the oven. Add fresh stock to the pan as it evaporates, and scoop off the fat. After about 2 hours move the goose to a wire rack over a pan to catch the fat.
Continue roasting without liquid for approx. 30 more minutes to crisp the skin all over!
Meanwhile pour the drippings and fat from the roasting pan into a saucepan, bring to the boil, and remove some of the fat. Thicken the gravy with cornstarch and add stock or water if necessary.
HINT: When serving roast goose, put the gravy beside the meat. Pouring it over the meat will spoil the crisp skin.