Belarusian-style Roasted Goose with Potato Pancakes

Ingredients

In this adaptation of the German Weihnachtsgans, the Belarusian-style Roasted Goose incorporates flavors and ingredients commonly found in Belarusian cuisine. The seasoning for the goose includes traditional Belarusian herbs and spices, adding a unique twist to the dish. Additionally, the accompanying potato pancakes are a staple in Belarusian cuisine, providing a traditional side dish that complements the roasted goose perfectly. We alse have the original recipe for Weihnachtsgans, so you can check it out.

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• 2 teaspoons dried marjoram 2 teaspoons dried marjoram
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 kg (2.2 lbs) potatoes, peeled and grated 1 kg (2.2 lbs) potatoes, peeled and grated
• 1 onion, grated 1 onion, grated
• 2 eggs, beaten 2 eggs, beaten
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the dried thyme, dried marjoram, ground black pepper, and salt.
4. 4.
   Rub the goose all over with the vegetable oil, then sprinkle the herb and spice mixture evenly over the goose.
5. 5.
   Place the chopped onions and minced garlic inside the cavity of the goose.
6. 6.
   Transfer the goose to a roasting pan and roast in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 75°C (165°F).
7. 7.
   While the goose is roasting, prepare the potato pancakes. In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour, and salt. Mix well until the ingredients are fully incorporated.
8. 8.
   Heat vegetable oil in a frying pan over medium heat. Take a spoonful of the potato mixture and flatten it into a pancake shape. Fry the potato pancakes on both sides until golden brown and crispy. Repeat until all the potato mixture is used.
9. 9.
   Once the goose is cooked, remove it from the oven and let it rest for 15 minutes before carving.
10. 10.
    Serve the roasted goose with the crispy potato pancakes on the side.

Treat your ingredients with care...

• Goose — Make sure to rinse the goose thoroughly and pat it dry before seasoning and roasting. This will help achieve a crispy skin and tender meat.
• Potatoes — After grating the potatoes, squeeze out any excess moisture using a clean kitchen towel. This will prevent the potato pancakes from becoming soggy.

Tips & Tricks

• To enhance the flavor of the roasted goose, you can stuff the cavity with additional herbs and citrus fruits such as lemon or orange.
• For extra crispy potato pancakes, fry them in hot oil and avoid overcrowding the pan.
• Serve the roasted goose with a side of lingonberry sauce or cranberry sauce for a tangy and sweet accompaniment.

Serving advice

Carve the roasted goose into slices and serve it alongside the crispy potato pancakes. Garnish with fresh herbs such as parsley or dill for an added touch of freshness.

Presentation advice

Arrange the slices of roasted goose on a platter, placing the crispy potato pancakes on the side. Drizzle some of the pan juices over the goose for added flavor and moisture. Garnish with fresh herbs for an attractive presentation.