“St. Martin arrives on a white horse “- this saying refers to the feast of St. Martin’s day, when it should fall first snow. Traditionally lunch on this day is St. Martin’s goose (Czech: svatomartinská husa). In recent years increased popularity of the renewed tradition of opening young Czech” St. Martin’s “wine, (like French Beaujolais Nouveau).
- fresh goose
- caraway seeds
- star anise
- whole cinnamon
Goose carefully salt and pour in the milk, which let it marinate for two days (this will remove any taste and any odour). Then remove the goose and rinse with water. Halve the apples, remove cores and into the formed hole in apples, place the star anise. Apple, onion, cinnamon and cloves fill the goose to the brim. Season goose with cumin, place in a large roasting pan with a little water and fold up the back. Bake 1.5 hours at 160 degrees on the hot air. Then, remove the goose, turn, cover and bake at 160 degrees for about 40 minutes. During roasting pour the goose with roasted juice and water. Now uncover the roasting pan and bake to 210 degrees about 40-45 minutes to achieve a crispy golden crust. During baking baste the goose again. Then remove the meat, remove the apples, onions and spices and chop into pieces with scissors or poultry into portions. Serve with cabbage and dumplings.