Roast Goose

Content

The regular patrons of the tavern would order a goose, and the whole bird would be brought to their table in a big roasting pan, positively swimming in aromatic and delicious grease. A piece of bread dipped in the hot goose lard and a glass of cognac to accompany huge trunks of meat – doesn’t it sound like the ultimate indulgence?

Roast Goose

Recipe author

Hanna Szymanderska

Ingredients

1 goose (3-4 kg)

1 spoonful of dried marjoram

salt, peppercorn

4-5 cloves of garlic

stuffing:

2 big apples

100 grams of dried apricots

50 grams of raisins

4 dried figs

2 spoonfuls of dry white wine

2 teaspoonful of nuts, finely chopped

¼ teaspoonful of powdered cinnamon

½ teaspoonful of marjoram

1 teaspoonful of honey

butter for roasting:

3 spoonful of butter

lemon juice and lemon zest

a pinch of sugar

50 grams of gin or Żubrówka (alcohol) to be added during the roasting

Prep

Goose stuffed with fruits, a recipe by Hanna Szymanderska (Kuchnia polska. Potrawy regionalne [Polish cuisine. Regional dishes])

Meat preparation: mix chopped garlic with salt, pepper and marjoram, rub the bird (inside and outside) and leave it for 1-2 hours in the fridge. Meanwhile prepare the stuffing: raisins and apricots soak in white wine. Peel 2 apples, leave the seeds out and cut them in big chunks. Slice figs and soaked apricots and mix them with apples and raisins. Add marjoram, cinnamon, a pinch of salt, nuts, and honey.

Then, stuff the bird (seal it with toothpicks to keep the stuffing inside). Then prepare butter mix for roasting by mixing butter with sugar, lemon juice and zest and rub the bird with it. Next, put the goose on the roasting pan, cover it and insert into the preheated oven for ca. 2 hours. Remember to check it while roasting, adding more butter and switching the bird’s sides. By the end of the roasting, take the cover off, add liquor and roast it for ca. 40 min more in a hot oven (200-220 °C).

Tips

Serve it with apples quarts baked along with the bird, potatoes (fried on goose fat) and cabbage simmered with raisins.

Cover

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#polish cuisine

Summary

Warsaw, before World War I. There was a Jewish tavern on the corner of Zielna and Świętokrzyska Streets. At first glance it was like any other casual and rather inexpensive Jewish establishment in the Jewish neighbourhood called Grzybów. However, the place was renowned among theatre goers and gourmets. The former knew that it was a favorite hangout spot of the actors from the Ludowy Theatre on Fridays, the latter would also come for a delicious zakąska – an appetizer or snack consumed unusually with something to drink.

Introduction