Stuffed Martin’s Goose – Martinsgans
Stuffed Martin’s Goose is called gefuellte Martinsgans in Germany. Stuffed Martin’s Goose is a traditional meal for St. Martin’s Day in Germany.
Ingredients for Stuffed Martin’s Goose:
- 1 young Goose about 4.5 kg (10 lbs)
- 1 large onion
- 80 g (2.8 oz) of diced celery knob
- 2 stems of cut leeks
- 2 large carrots diced
- 1.5 l (50 oz) of water
Ingredients for filling:
- 2 tablespoons of sunflower oil
- 1 large onion diced
- 2 apples (McIntosh) diced
- ½ pomegranate
- 250 g (8.8 oz) of dried prunes
- 1 large baguette roll (1-day old) diced
- 2 heaping teaspoons of fresh chopped marjoram
- 3 heaping teaspoons of fresh chopped parsley
- 1 egg XL
Ingredients for gravy:
- 250 ml (8.4 oz) of water
- 2 tablespoons of Cognac
- 3 tablespoons of apple sauce
- 3 tablespoons of corn starch
Three tips for making your Martin’s Goose:
1. Before you start roasting your Goose in the oven, use toothpicks to make some holes in the goose (in the places shown in the picture below) for the fat to run out. You will need to repeat making holes from time to time, during the cooking process.
2. Baste the Goose on top from time to time, to prevent the goose from drying out.
3. A Goose has a lot of fat. Scoop out the fat with a ladle. Do not throw the fat away. It will harden in the refrigerator and you can use it for cooking. Or, you can do what the Germans do; spread the fat on a piece of fresh bread and season with some salt and pepper.
Preparation of the stuffing:
Cover the prunes with water and let them soak for about an hour. Take them out of the water, dry with a kitchen paper towel, and dice. Dice the apples and onions. Remove and save the seeds from the pomegranate. Cut the bread in small pieces. Chop the marjoram and parsley.
Heat the oil in a frying pan and sauté the diced onions until they become transparent. (If you like, you can now add the diced goose liver and heart to the pan). Add the fruits and stir it with a cooking spoon for about 3–5 minutes. Add the diced bread and mix the ingredients. Remove the pan from the heat and let it cool down.
Add the marjoram, parsley, egg, salt, and pepper, and mix.
Preparation of the Goose:
Take out the giblets (they are usually inside the goose wrapped in paper). Wash the goose under running water, both inside and out. Dry with a kitchen paper towel. Rub the goose with salt, pepper, and marjoram. Fill the goose with the stuffing. Sew the back and the front of the goose with a darning needle using a cotton thread. Bind the wings close to the body, otherwise, they will burn.
Place your goose with the breast down in a roasting pan and add water. Cut celery, leaks, carrots, and onions, and spread it in your roasting pan. Add salt and pepper.
Preheat the oven to 180°C (350°F). When ready, place the roasting pan covered on the bottom rack of your oven and cook for 1 ½ hours. Turn the goose over after the first 45 minutes.
After 1 ½ hours cooking time, turn the heat up to 200°C (400°F) and turn the goose over once more breast side down. Let it cook for another hour.
When the Stuffed Martin’s Goose has been cooking for 2 ½ hours, turn up the heat again to 225°C (425°F) and roast the goose uncovered for another 30 minutes, turning the goose over after 15 minutes.
Finishing of the gravy for the Stuffed Martin’s Goose:
Once the cooking of the Goose is done, place the goose on a plate. Let it cool down a little before cutting.Pass the vegetables through a sieve in a saucepan, add 250 ml (8.4 oz) of water and bring it to a boil. Add cognac and applesauce and stir with a whisk. Dissolve the corn starch with 4 tablespoons of water and, while constantly stirring, add it to the saucepan, until your gravy has reached the desired consistency. Taste and add salt and pepper, as needed. You are all done. Offer the Goose with Oma’s Red Cabbage and the Yeast Dumplings and enjoy your Martinsgansessen your St. Martin’s Meal.