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Martinsgans

A traditional dish of roasted goose, featuring crispy skin and rich, savory flavor, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: German, Traditional
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole whole goose (about 10-12 lbs) The size ensures enough meat for a feast.
  • 2 tsp salt Essential for flavor and crusting the skin.
  • 1 tsp black pepper Adds a subtle piquancy.
  • 1 whole orange Zest and juice add a fresh note.
  • 4 cloves garlic For aromatic richness.
  • to taste fresh herbs like rosemary and thyme These enhance the flavor profile.
  • 2 cups broth To keep the goose moist during cooking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Clean the goose thoroughly, removing any leftover feathers and innards. Pat it dry with paper towels.
  3. Rub the inside and outside of the goose with salt, pepper, and the zest from the orange. Squeeze the orange juice inside the cavity along with the garlic cloves and fresh herbs.
  4. Truss the legs with kitchen twine to ensure even cooking.
Cooking
  1. Place the goose breast-side up on a roasting rack in a large pan.
  2. Roast for about 2.5 to 3 hours, basting every 30 minutes.
  3. Check the internal temperature, which should reach 165°F (74°C) in the thickest part of the thigh.
Serving
  1. Let the goose rest for at least 15-20 minutes before carving.
  2. Carve the goose and serve with your choice of side dishes.

Notes

Use a meat thermometer for accuracy. Choose a quality goose for better flavor. Make a gravy from drippings for added richness.