First prepare the marinade for the goose. For the marinade, mix the honey, soy sauce and fruit juice well so that the honey dissolves. Lightly crush the pepper and pimento seeds in a mortar so that the aroma can escape from the seeds.
Rinse the goose with hot water. Then salt and pepper well and season with marjoram (inside and outside). Then brush with the marinade and let it soak in for about 30 min.
Coat again with the rest of the marinade and let it soak in again for about 30 minutes. Dice the onion and sauté in a little butter until translucent.
Deglaze with red wine, stock and soy sauce, add salt and place in an ovenproof dish. If you like, you can also add some root vegetables. Place the goose with the breast side up and put it into the preheated oven at 180°C (top/bottom heat).
After approx. 30 minutes, switch back to 140°C and roast for a total of approx. 3.5 – 4 hours. Keep basting the skin with a little sauce so that the skin becomes nice and crispy and the goose does not dry out.
If you also want to give the meat a special touch, you can use a syringe to inject a little marinade directly into the meat (but then you have to make a little more marinade).
In the meantime, make another marinade with a little honey and soy sauce and brush the skin with the marinade about 15 min before the end of the roasting time. For a crispy, caramelized skin, turn the oven on the function O
Preparation Tip:
Serve the goose with potato dumplings, cabbage sprouts and apple-red cabbage.
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