Directions

1. Prepare vegetables and aromatics

   Peel and quarter the onions. Wash and core the apples, then cut them into quarters. Wash, peel and roughly chop the carrots. Cut the orange in half and lightly crush the garlic cloves.
   Have everything ready so the goose can be filled and roasted without interruption.

2. Mix the spice blend

   Stir salt, pepper, marjoram, thyme and paprika together in a small bowl.
   This mixture seasons both the cavity and the outside of the goose.

3. Prepare the goose

   Trim off excess fat around the cavity and pat the entire goose dry — dry skin makes the crispest results.
   Season the inside generously with part of the spice blend.

4. Fill the cavity

   Place the onion pieces, apple quarters, orange halves, garlic and optional herbs inside the goose.
   These aromatics add moisture and flavor but are not meant to be eaten.

5. Season the outside

   Rub the remaining spice mixture all over the skin, including the legs, wings and under the wings.
   Make sure the seasoning is well distributed for even flavor and browning.

6. Prepare the roasting pan

   Scatter the chopped carrots and any extra onion pieces in a large roasting pan.
   Pour in 200 ml water or stock to prevent burning and create the base for gravy.
   Place the goose breast-side down on a rack over the pan or directly on the vegetables.

7. Slow roasting

   Roast the goose at 140°C (285°F) for 2.5–3 hours.
   This slow method melts the fat gently and keeps the meat extremely tender.

8. Turn and baste

   Carefully flip the goose so it is now breast-side up.
   Brush the skin with melted goose fat from the pan or with butter.

9. Crisp the skin Increase the oven temperature to 170°C (340°F) and roast for 60–90 minutes, until the skin is golden and crisp and the legs wiggle easily.
   If the top browns too quickly, cover loosely with foil.

10. Make the gravy

    Pour the roasting juices into a saucepan. Skim off excess fat.
    Reduce the remaining liquid to intensify the flavor, thickening with cornstarch if desired.

11. Rest the goose

    Let the goose rest for 15 minutes before carving.
    This keeps the meat juicy and makes slicing easier.

12. Serve

    Carve the goose and serve it with your red cabbage and soft potato dumplings for a complete holiday feast.