Roast Goose with Lacquer Crust

Clean the goose the day before and put it in salted water.

Roughly chop apples and onions, mix with marjoram and stuff into the goose. Rub the goose with salt and pepper and put it in the preheated kitchen oven at 160 degrees and baste it often with the gravy.

In the meantime, make a varnish. For the varnish, caramelize a little sugar, deglaze it with red port wine and let it reduce until it thickens.

After 1 hour, turn the stove to 180 degrees and after another hour, brush the goose with the varnish. Then turn the stove to 250 degrees and cook the goose repeatedly for about 15-20 min to finish cooking. Total cooking time: about 2 hours and 20 min.

The varnish gives the goose a wonderful shine and makes it nice and crispy

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