Martinigansl - Austrian Goose Roast with chestnut and dried plums stuffing
Traditional Austrian roast goose, prepeared for Saint Martin's Day on November 11. Stuffed with chestnut and dried plums, served with red cabbage and potato dumplings.
Zutaten
for the goose and stuffing
- 1 goose oven-ready, 3-3,5 kg / 6-7 lb
- 1 onion for the stuffing
- 1 tbsp. Butter
- ~4 US cups bread cubes dried buns, cut into small cubes/ ~⅓lb / 150g
- ~1 US cup chestnuts precooked / ~0.20lb / 80g
- ~1 US cup dried prunes ~0.20lb / 80g
- 2 tbsp. spice mix ready-made bread spices or: fennel seeds, caraway, anis, coriander
- 1 handfull parsley chopped
- ~0.6 US cup milk 150ml
- 2 eggs
- salt
- pepper
- 2 bunch soup greens onion, carrot, turnip, parsnip, celery, leek, parsley
- 2 tbsp. Butter to spread on the goose
- 4-5 tbsp. oil for the baking tray / frying pan
- 1 tsp. rosemary, thyme, marjoram to rub on the goose
- 1 tbsp. honey to spread on the goose only at the end
for the gravy
- giblets
- ~6.5 US cups water for the soup
- 1 bunch soup greens onion, carrot, turnip, parsnip, celery, leek, parsley
- 2 pcs. onions for the soup and the gravy
- 6 cloves garlic or more! for the soup and the gravy
- 2 tbsp. garden lovage for the soup
- 4 juniper berries for the soup
- 5 pepper corns for the soup
- 2 laurel leafs for the soup
Anleitung
Stuffing
- Cut one onion into small pieces and sauté in butter. Cut the prunes into small pieces. Crush the precooked chestnuts. Chop parsley. In a bowl, mix all of the ingredients for the stuffing and 1 teaspoon of spices (bread spice or fennel, caraway...).
Prepare goose
- In the meantime pre-heat the oven (180 ° C circulating air / 356°F) and prepare the goose.
- Wash the goose and place on a deep baking tray or frying pan. Remove the giblets. (Mostly already prepared and wrapped in plastic)
- Season the goose inside and outside well with salt, pepper and marjoram, rosemary, thyme and 1 teaspoon of spice mixture. Rub the spices very well. Spread with liquid butter.
- Fill with chestnut and plum mixture. Close with toothpicks so that the filling does not fall out. Connect the wings and legs of the goose with a kitchen yarn so they do not burn too early during roasting. Pierce the skin a few times on the so that the fat can drain and the skin becomes crispier.
- Spread 1-2 tablespoons of oil on the roasting pan or the baking tray and place the goose with the breast side downwards. (The goose is turned around afterwards)
The soup
- In a pot, let boil 1 liter / 6 cups of cold water with all of the ingredients for the soup. Let it simmer for about 30-60 minutes at medium temperature. Season with salt.
Turn goose & finish roasting
- After 1-2 hours with the breastside downwards the goose can now be turned and remains in the oven for 1.5-2 additional hours. The fat that has drained off onto the baking sheet can already be skimmed, otherwise the roast becomes too greasy.
- When the soup is ready, strain giblets and the vegetables with a sieve. The giblets can, for example, be served separately. (We have fried them with some oil, parsley and garlic and had them served as a starter)
- Pour the soup to the roast. Approx. Every 15 minutes or so, pour over the roast.
- Just before the roast is finished, spread with honey and turn the temperature slightly higher to make the skin crispy. From this moment on, do not pour any more soup.
- When finished, cut the goose lengthwise on the breast side and take out the stuffing. Serve stuffing in slices, about an inch thick.Cut the goose into pieces and serve immediately or roast for another few minutes, if you want the skin extra crispy.
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November 4, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/martinigansl-austrian-roast-goose/