How to make Martinigansl (roasted goose recipe) | Traditional, but not

goose

🥗Healthier: chicken

💰Cheaper: duck

Chicken is more widely available and less fatty.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a similar sweetness with a unique taste.

Prepare for Martinigansl by noting that it is traditionally served with dumplings and braised cabbage.

Start by making the stuffing for the goose. Saute garlic and onion in compound butter until soft.

Melt 100 grams of compound butter and add it to the sauteed garlic and onion mixture.

Add one lightly beaten egg to the mixture and stir.

Add half a liter of duck stock to the mixture, adjusting the amount based on the type of breadcrumbs used.

Let the stuffing mixture sit while you prepare the goose.

Remove excess fat from the goose, saving it to render down for goose fat.

Remove the wishbone from the goose to make slicing easier later.

Poke small holes in the skin of the goose to help render the fat during cooking.

Clean out the cavity of the goose, removing any excess fat.

Sprinkle salt inside the cavity of the goose before stuffing it.

Stuff the cavity with the bread mixture, ensuring it is packed snugly.

Add orange wedges to the cavity for flavor and to help keep the stuffing in place.

Sprinkle salt generously over the outside of the goose to help dry the skin and enhance flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens