Martinigansl

For the Martinigansl, rinse the goose inside and out with cold water and dry. Rub goose on both sides with salt and pepper, season inside with mugwort and marjoram.

For the stuffing, cut the toast into 1 ½ cm cubes, remove the skin from the apples, remove the core and cut the flesh into ½ cm cubes.

Remove peel from carrots and cut into ½ cm cubes, remove peel from onion and finely dice. Melt butter in a frying pan, sauté onion, carrots and apples briefly, season with honey and lovage.

Add to the bread cubes and mix with the eggs and cream. Season with salt, pepper and nutmeg (freshly grated).

Fill the goose with the bread mixture, close with spaghetti and wooden skewers. Place goose in a roasting pan and pour in about 2 inches of water. Cut onions, peeled oranges and apples into cubes of about 2 cm and add to the roasting pan.

Roast the goose for 1 ½ hours in the oven preheated to 170 °C on the breast side. Then turn the goose to the other side and roast for another 2 hours covered with foil at 200 °C with the lid closed. In between, keep basting with the gravy.

10 minutes before the end of the roasting time, mix honey and orange juice and brush the goose with it. Increase the heat to 220 °C and roast the goose until it has a nice brown crust. Remove the goose from the roaster

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