Traditional for Martin’s Day

Ingredients

• 1 fresh goose, 4-4,5kg
• 1 glass of brown goose stock from the supermarket
• 2-3 medium onions for roast vegetables
• 1 fresh carrot for roast vegetables
• 80g of celeriac for roast vegetables
• Salt, pepper, 2 bay leafs, 2-3 cloves, 4-5 pressed juniper berries, mugwort.
• 600g white bread crust cut into chunks
• 50g dried porcini mushrooms
• 80 pistachios
• 125g of prunes
• 2 medium onions chopped into chunks
• 2 sour apples chopped into chunks
• 1 small bunch of parsley
• 3 eggs
• Some warm milk

Preparation

1. Soak the porcini mushrooms in cold water for 10-15 minutes and then chop into large chunks.
2. Fry the pistachios is a little oil. Soak the white bread in some warm milk and add the onions, mushrooms and chopped parsley. Then add the pistachios, apple chunks and halved prunes.
3. Add the 3 eggs and mix everything with your hands until a large moist mass is created.

1. Wash the goose, inside and outside, thoroughly with water. Remove the inners (such as the lungs, kidneys, etc.). Remove the neck and tap dry with paper towel. Spice the inside and outside of the goose with salt, pepper and mugwort.
2. Fill the goose with the stuffing, but don’t fill too much as the filling will expand while roasting in the oven.
3. Sew the opening of the goose closed or use toothpicks to do so.

1. Place the roast vegetables and goose neck in a large oven tray, add 2 bay leafs, 2-3 cloves, 4-5 pressed juniper berries, some mugwort and place in the oven with the goose (you can also use the gravy tray within the oven).
2. Add 3cm of the mushroom water (the water the porcini mushrooms were soaking in) and place in a pre-heated oven at 180 degrees Celsius for 3 hours. Every 20 minutes or so, pour some of the mushroom water over the vegetables.
3. Remove the goose from the oven and test whether it is cooked to satisfaction. Then turn on the grill within the oven and allow the goose to cook for a further 20 minutes in order to cook the skin until it is crispy and golden brown in colour.

1. Use the liquid in the roast vegetable dish and add the goose stock to a small pan and reduce until a satisfactory texture is achieved. Spice to taste with salt and pepper. Sieve the gravy and remove all excess fat. If necessary, use starch to thicken the gravy.