Roasted Jordanian Goose with Marjoram

Ingredients

In this adaptation of the original Croatian dish, Martinjska guska s marunima, we have replaced some of the ingredients to align with the flavors and ingredients commonly found in Jordanian cuisine. The original dish uses Croatian goose, while we have substituted it with a Jordanian goose. Additionally, we have incorporated traditional Jordanian spices and herbs to enhance the flavor profile of the dish. The cooking techniques and overall concept of roasting the goose remain the same, ensuring a delicious and authentic Jordanian culinary experience. We alse have the original recipe for Martinjska guska s marunima, so you can check it out.

• 1 Jordanian goose (4-5 kg / 9-11 lbs) 1 Jordanian goose (4-5 kg / 9-11 lbs)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 2 tablespoons ground cumin (30g) 2 tablespoons ground cumin (30g)
• 2 tablespoons ground coriander (30g) 2 tablespoons ground coriander (30g)
• 2 tablespoons ground paprika (30g) 2 tablespoons ground paprika (30g)
• 2 tablespoons ground cinnamon (30g) 2 tablespoons ground cinnamon (30g)
• 2 tablespoons ground cardamom (30g) 2 tablespoons ground cardamom (30g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons salt (30g) 2 tablespoons salt (30g)
• 1 tablespoon black pepper (15g) 1 tablespoon black pepper (15g)
• 1 bunch fresh marjoram 1 bunch fresh marjoram
• 1 lemon, sliced 1 lemon, sliced
• 1 onion, sliced 1 onion, sliced
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the olive oil, cumin, coriander, paprika, cinnamon, cardamom, minced garlic, salt, and black pepper to create a spice paste.
3. 3.
   Rub the spice paste all over the goose, ensuring it is evenly coated.
4. 4.
   Stuff the cavity of the goose with fresh marjoram, lemon slices, and onion slices.
5. 5.
   Place the goose on a roasting rack in a large roasting pan.
6. 6.
   Surround the goose with carrots and potatoes.
7. 7.
   Roast the goose in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 75°C (165°F) and the skin is golden brown and crispy.
8. 8.
   Remove the goose from the oven and let it rest for 15-20 minutes before carving.
9. 9.
   Serve the roasted goose with the roasted vegetables on a platter, garnished with fresh marjoram sprigs.

Treat your ingredients with care...

• Goose — Ensure the goose is thoroughly cleaned and pat it dry before applying the spice paste. This will help the flavors penetrate the meat better.
• Marjoram — Use fresh marjoram sprigs for stuffing the goose and garnishing the dish. The aromatic oils in fresh marjoram will enhance the overall flavor of the dish.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 15 minutes of cooking.
• Baste the goose with its own juices every 30 minutes to keep it moist and flavorful.
• Serve the roasted goose with a side of traditional Jordanian flatbread for a complete meal.

Serving advice

Carve the roasted goose into slices and serve it alongside the roasted vegetables. Drizzle any pan juices over the meat for added flavor. Accompany the dish with a fresh salad or a side of rice pilaf.

Presentation advice

Arrange the slices of roasted goose on a platter, garnished with fresh marjoram sprigs. Surround the meat with the roasted vegetables for an appealing presentation. Serve the dish family-style to create a warm and inviting atmosphere.