Martinigansl

Rinse goose inside and out with cold tap water and then rub dry. Season inside and out with pepper and salt.

To prepare the stuffing, cut toast into small cubes. Remove peel from apples, remove core and chop flesh into very small cubes.

Peel the carrots and cut into approx. 5 mm cubes. Peel the onion and also finely dice.

Melt butter in a frying pan. Sauté onion, carrots and apples briefly, season with honey and marjoram. Mix the mixture with the bread cubes, the eggs and the cream. Season with salt, pepper and nutmeg.

Stuff the goose with the bread mixture, close with kitchen twine or wooden skewers.

Place goose in a roasting pan and add about 2 cm of tap water. Roast the goose for about 1 hour in the oven heated to 170 °C on the breast side. Later turn the goose to the other side and roast for another 3 hours. In between, baste several times with the gravy.

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

Carve the Martinigansl and serve with potatoes and carrot vegetables.

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