Guska na Turopoljski Način (Turopolje-style Goose)

Ingredients

• 1 whole goose (4-5 kg / 8.8-11 lbs) 1 whole goose (4-5 kg / 8.8-11 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 onions, sliced 2 onions, sliced
• 4 carrots, sliced 4 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 cup (240 ml) white wine 1 cup (240 ml) white wine
• 4 cups (950 ml) chicken or vegetable broth 4 cups (950 ml) chicken or vegetable broth
• Roasted potatoes, for serving Roasted potatoes, for serving
• Fresh salad, for serving Fresh salad, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the minced garlic, paprika, dried thyme, dried rosemary, salt, and black pepper to create the marinade.
4. 4.
   Rub the marinade all over the goose, ensuring it is evenly coated.
5. 5.
   Place the sliced onions, carrots, and celery in a roasting pan and lay the goose on top.
6. 6.
   Pour the white wine and chicken or vegetable broth into the roasting pan.
7. 7.
   Cover the roasting pan with aluminum foil and place it in the preheated oven.
8. 8.
   Slow-cook the goose for approximately 4-5 hours, or until the meat is tender and easily falls off the bone.
9. 9.
   Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up.
10. 10.
    Once cooked, transfer the goose to a serving platter and let it rest for a few minutes.
11. 11.
    Serve the Guska na Turopoljski Način with roasted potatoes and a fresh salad.

Treat your ingredients with care...

• Goose — Make sure to rinse the goose thoroughly to remove any impurities before marinating it. Pat it dry with paper towels to ensure a crispy skin.
• Paprika — Use high-quality paprika for the best flavor. Adjust the amount according to your preference for spiciness.
• White wine — Choose a dry white wine that complements the flavors of the dish. If you prefer not to use alcohol, you can substitute it with additional broth.

Tips & Tricks

• To achieve a crispy skin, remove the foil during the last 30 minutes of cooking and increase the oven temperature to 200°C (400°F).
• Baste the goose with the cooking juices every hour to keep it moist and flavorful.
• For added depth of flavor, you can add a splash of balsamic vinegar to the marinade.
• Leftover goose can be used in sandwiches or salads for delicious next-day meals.
• Serve the dish with a side of cranberry sauce for a tangy and sweet contrast.

Serving advice

Slice the goose into portions and arrange them on a platter. Serve with roasted potatoes and a fresh salad on the side. Garnish with fresh herbs, such as parsley or thyme, for an extra touch of freshness.

Presentation advice

Arrange the roasted potatoes around the sliced goose on the platter. Drizzle some of the cooking juices over the meat for an appetizing shine. Garnish with sprigs of fresh herbs for an elegant presentation.