flipThe Marshal's Table Roast — Goose Roast with Apples and Marjoram
The Marshal's Table Roast — Goose Roast with Apples and Marjoram
Why this dish? Ennobled and made Prince of Wahlstatt after his victories, Blücher received the estate of Krieblowitz (Krobielowice) in Silesia. At his landowner's table, roast goose — a classic festive dish of Prussia and Silesia, traditional for St. Martin's Day — celebrated returns from campaign.
A long-roasted goose, stuffed with apples and flavored with marjoram and caraway, with crispy golden skin, served with its juices and braised red cabbage.
When the cannon falls silent, the marshal is entitled to his reward! At Krieblowitz, to celebrate the return of my men, we turned the fat goose before the hearth for hours, its belly stuffed with apples from our orchard and marjoram. The skin crackles under the tooth, the juices run — that's good cheer worthy of a prince's title. Have a drink with me, and to hell with Bonaparte!
- •Fat goose — one whole bird (centerpiece)
- •Tart apples — a few (stuffing, sweet-sour counterpoint)
- •Dried marjoram — a handful (signature aromatic for Prussian roasts)
- •Caraway seed — a pinch (signature, digestion of fat)
- •Salt — as needed (seasoning)
The Marshal's Table Roast — Goose Roast with Apples and Marjoram
A long-roasted goose, stuffed with apples and flavored with marjoram and caraway, with crispy golden skin, served with its juices and braised red cabbage.
Why this dish? Ennobled and made Prince of Wahlstatt after his victories, Blücher received the estate of Krieblowitz (Krobielowice) in Silesia. At his landowner's table, roast goose — a classic festive dish of Prussia and Silesia, traditional for St. Martin's Day — celebrated returns from campaign.
When the cannon falls silent, the marshal is entitled to his reward! At Krieblowitz, to celebrate the return of my men, we turned the fat goose before the hearth for hours, its belly stuffed with apples from our orchard and marjoram. The skin crackles under the tooth, the juices run — that's good cheer worthy of a prince's title. Have a drink with me, and to hell with Bonaparte!
Ingredients (period version)
- Fat goose — one whole bird (centerpiece)
- Tart apples — a few (stuffing, sweet-sour counterpoint)
- Dried marjoram — a handful (signature aromatic for Prussian roasts)
- Caraway seed — a pinch (signature, digestion of fat)
- Salt — as needed (seasoning)
Ingredients
- Goose (or large duck, or goose legs) — 1 goose ~4 kg (centerpiece)
- Apples (e.g., Boskoop) — 4 (stuffing)
- Onions — 2 (stuffing and juices)
- Dried marjoram — 2 tsp (aromatic)
- Caraway seed — 1 tsp (signature)
- Salt, pepper — generous (seasoning)
- Broth or water — 250 ml (deglazing)
Method
- Salt and pepper the goose inside and out, rub with marjoram and caraway. Stuff with apple wedges and onion.
- Lightly prick the skin of the thighs to render fat. Place on a rack over a roasting pan.
- Roast at 160°C for about 3 to 3.5 hours (approx. 45 min/kg), basting regularly and draining excess fat.
- Increase to 200°C for the last 15 minutes to crisp the skin.
- Rest 20 minutes. Deglaze the pan with broth for a jus, skim fat. Serve with braised red cabbage with apples.
How it was made : The St. Martin's Day roast goose (November 11) is an ancient Germanic tradition. Goose fat, precious, was saved (Schmalz) to spread on bread all winter — nothing was wasted on a Prussian landowner's table.
The contemporary twist : Save the rendered goose fat in a pot: a 'Gänseschmalz' with caraway to spread on rye bread, extending the feast for several days.
Blücher · Charactorium
