Oie Rotie d’Anvers – Roast Goose From Antwerp

Remove the goose and the fat, remove the bean-sized gland from the rump. Rinse the goose, pat dry, rub the inside with marjoram and thyme and stuff (see below). Place in a roasting pan and roast with the lid closed at 200 degrees. (If the goose is not too big, you can also put it in a roman pot, this will increase the cooking time by in about half an hour). After half the cooking time, turn the goose over. For the last ten minutes, remove the lid from the roaster and baste the whole with the mixture of paprika, salt and water. Leave roaster open for remaining time.

Stuffing:

Remove the skin from the potatoes, pat dry and sprinkle with salt, pepper and paprika. Heat 2-3 tablespoons of goose fat in a frying pan, fry a finely chopped and a quartered onion with the chopped garlic cloves until golden brown. Add the potatoes and sauté until half cooked, turning.

Sauce:

Boil the roast stock with the water and pass it through a sieve.

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