Recipe for Bratgans (Roast Goose)


1 from the ries area.
1 medium young goose
1/2 each delicious apple, sliced, cored, and; cut into pieces

2 tablespoon salt
1 teaspoon (level) pepper
1 teaspoon marjoram
1 teaspoon (level) mugwort
1 (and nowadays also some 'fondor'*)


Clean the goose and remove any remaining feather shafts. Season, inside and outside, with the seasoning mix. Put the bird, breast-side down, into a very large roaster, along with any loose fat as well as the stomach, heart, and chopped up wings. Put the apple inside the goose. Add water to a depth of 1/5 of an inch. Roast at 475 degrees F to start out with, and then at 390 degrees F, frequently turning and basting with pan juices, until brown and crispy. Skim the fat off the pan juices, and thicken the gravy. Remove the goose from the roaster, and adjust seasoning with more of the above seasoning mix. Put on a broiler pan, and briefly broil at 570 degrees F so the skin gets extra crisp. Serve with potato dumplings and 'Blaukraut' (red cabbage). Serves 4.

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