St. Martin's Goose

INSTRUCTIONS

• 1
  Preheat the oven to 140 °C.
• 2
  Cut off the neck and the front part of the wings (wingtips) from the goose and remove excess fat. Place the cut-off parts into a roasting pan and pour 300 ml of water over them. Thoroughly salt and cumin the goose inside and out. Place 2 apples inside the goose. Place it on a rack in the preheated oven and put the roasting pan with the cut-off goose parts underneath. The fat will drip into the roasting pan during baking. This way, you don't have to turn the goose, and it will roast golden brown on all sides. Roast the goose for 3 to 4 hours or until tender.
• 3
  Remove the cooked goose from the oven and let it rest for a while. Drain the fat from the roasting pan, leaving only the pan juices and a maximum of 1 tablespoon of fat.
• 4
  Place the roasting pan on the stove over medium heat and, stirring occasionally, reduce the liquid until only fat remains in the pan. Add the flour and, stirring constantly with a flat wooden spoon, sauté it until golden brown for 2–3 minutes. Pour in the broth, bring to a boil, reduce the heat to less than a third, and simmer for 20 minutes over low heat. Stir in the fond created during cooking with a flat wooden spoon. Strain the cooked gravy through a fine sieve.