Malian-style Roast Goose

Ingredients

In this Malian adaptation of the German Gänsebraten, we incorporate the bold flavors and spices of Malian cuisine to transform the dish into a unique fusion. The traditional German roast goose is marinated with Malian spices, such as ginger, garlic, and cayenne pepper, to infuse it with the vibrant flavors of West Africa. This adaptation adds an exciting twist to the original recipe, creating a harmonious blend of German and Malian culinary traditions. We alse have the original recipe for Gänsebraten, so you can check it out.

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced garlic, grated ginger, cayenne pepper, paprika, ground coriander, ground cumin, ground cinnamon, vegetable oil, salt, and pepper to create a marinade.
3. 3.
   Pat the goose dry with paper towels and rub the marinade all over the goose, ensuring it is evenly coated.
4. 4.
   Place the goose on a rack in a roasting pan, breast side up.
5. 5.
   Roast the goose in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 75°C (165°F) when measured with a meat thermometer.
6. 6.
   Baste the goose with its own juices every 30 minutes during the cooking process.
7. 7.
   Once cooked, remove the goose from the oven and let it rest for 15-20 minutes before carving.
8. 8.
   Serve the Malian-style Roast Goose with your favorite Malian side dishes and enjoy!

Treat your ingredients with care...

• Ginger — Make sure to use fresh ginger for the best flavor. Peel the ginger before grating it into the marinade.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the marinade.

Tips & Tricks

• For a spicier flavor, increase the amount of cayenne pepper in the marinade.
• To achieve a crispy skin, increase the oven temperature to 200°C (400°F) for the last 15 minutes of cooking.
• Serve the Malian-style Roast Goose with a side of Jollof Rice for an authentic West African meal.
• If goose is not available, you can substitute it with duck for a similar flavor profile.
• Make sure to save the goose drippings to use as a flavorful base for gravy.

Serving advice

Carve the Malian-style Roast Goose into slices and serve it on a platter. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color. Accompany the dish with traditional Malian side dishes, such as Fufu, Plantains, or Yassa.

Presentation advice

Present the Malian-style Roast Goose on a large serving platter, showcasing its golden and crispy skin. Arrange the carved slices neatly and garnish with sprigs of fresh herbs. Serve with vibrant Malian side dishes to create an enticing and visually appealing spread.