Today is St. Martin‘s day - and tradition dictates roasted goose in the spirit of this occasion. So, after a short walk with a selfmade lantern (as a Corona-forced substitute for the more traditional bonfire) we came home to this:
Goose legs (after 12h @ 80oC, spiced with juniper, quattre epice and thyme) ...
Roasted at 220oC for 25 min ...
Red cabbage, made from scratch using copious amounts of goose fat, apple, onion, cinnamon and clove ...
Knödel „halb & halb“, a commercial product.
Plated and accompanied by a nice sauce, featuring plum preserve ...
And preceeded and accompanied by a economic, yet very drinkable red from the Rioja.
Aaaand chased by caraway-scented Schnaps !
Followed by some Baumkuchen (to complete the meal for the other 2/3 of the family)
One happy Duvel tonight 🤗
