Martinigansl | Roasted Goose with potato dumplings, braised cabbage, honey chestnuts & stuffing

Roasted goose is traditionally eaten in Austria around Saint Martins day on the 11.11. and is called "Martinigansl". We also made stuffing, potato dumplings, braised red cabbage, honey chestnuts and a sauce.

Ingredients

Goose & Sauce
1 goose (3,5 - 4 kg)
500 ml duck stock (or chicken stock)
1-2 tsp corn starch
2 oranges
salt

Stuffing
1 onion
400 g bread cubes
100 g (compound) butter
herbs (sage, thyme, parsley)
300 ml beef stock
1 egg
salt

Braised cabbage
1 head red cabbage
250 ml red wine
2 grated apples
2 onions
100 g butter
50 g sugar
salt

Honey Chestnuts
200 g of cooked chestnuts
2 Tbsp honey
2 Tbsp goose fat or butter
salt

Potato dumplings
600 g potatoes
30 g wheat semolina
150 g flour
2 eggs
salt

Method

Stuffing

  1. Saute onions in compound butter until soft. Then set aside to cool.

  2. Combine all ingredients in a bowl and mix to combine.

  3. Let mixture sit for around 10 minutes before stuffing it into the goose.

  4. Once goose is cooked remove stuffing and place in a oven proof dish.

  5. Place in oven or under broiler for 5-10 minutes to get a little crispness on top.

Goose

  1. Remove excess fat from goose and clean out the cavity. Optional remove wishbone.

  2. Stuff all of the “stuffing” into the cavity and fill the rest with orange quarters or any other citrus you enjoy.

  3. Apply a liberal coating of salt over the skin of the goose.

  4. Trust the goose with butchers twine and place in a baking tray on a rack.

  5. Place into a preheated 150 degree Celsius oven (not fan forced) until breast and thigh meat reach an internal temperature of 73 degrees Celsius.

  6. Once goose has reached temperature remove from oven, tent with some foil and let rest for 1 hour before carving.

  7. Optional: Once carved place back in oven or under broiler for 5-10 minutes to get a little extra crispness to skin.

  8. NOTE: Don’t forget to base the goose in its own fat every 20-30 minutes. Also if needed goose can be turned around to promote even cooking and browning.

Cabbage

  1. Saute onion in a little bit of goose fat until soft and remove from pot.

  2. Add butter and sugar to the pot and cook until butter is browned and the sugar is just starting to caramelize.

  3. Add the thinly sliced cabbage and cook until cabbage is glossy.

  4. Add the onions back into the pot and also add red wine and salt to taste.

  5. Bring to a boil then turn down to a simmer and cook until cabbage is tender. That should take around 1-1,5 hours.

Potato dumplings

  1. Boil potatoes whole and with the skin on till cooked through.

  2. Peel potatoes while they are still hot and let steam for around 10 minutes once peeled.

  3. Mash potatoes (preferably with a ricer) and mix together with dry ingredients.

  4. Make a well in the middle and add egg, start to mix together with a fork and once it becomes hard to mix with the fork start combining with your hands.

  5. Once mixture comes together place in a bowl, cover and let sit for at least 20 minutes.

  6. Don’t over-knead the mixture.

  7. Portion dough out to around 100 g balls.

  8. Bring a pot of SALTED water to a bare simmer and place dumplings in and cook for 20 minutes. Make sure water dose NOT boil.

  9. Remove from water with slotted spoon and serve immediately.

Chessnuts

  1. Melt butter (or fat) and add honey.

  2. Add chestnuts and mix gently to combine.

  3. Salt to taste.

  4. Once chestnuts are heated through they are ready. ( 5 minutes)

Sauce

  1. Reduce stock to about half.

  2. To thicken add cornstarch slurry a little bit at a time too desired consistency.

  3. Add salt to taste and pan juices from roasting pan.