Gebratene Gans AUSTRIA SLOVENIA roast goose
The French will claim the best roast goose dishes in Europe but the Austrians (and the Slovenians) will argue that they also know how to stuff a goose and roast it to perfection.
4 kg goose
4 sweet-sour apples, peeled, cored
30 g sugar
10 g marjoram sprigs
Apple compote / Redcurrant Jelly
Season skin and cavity of goose thoroughly, place marjoram inside. Put apples in the cavity with the sugar. Preheat oven to 180°C. Place on a rack in a baking tray, baste with fat and juices every 20 minutes. Roast for 120 minutes, until the skin is crispy. Rest for 30 minutes. Serve with compote or jelly. Apricot potato dumplings are a suitable accompaniment.