Festive Roast Goose (or duck)
Ingredients:
1 goose (or duck or other poultry if wished)
caraway seeds
salt to taste
Preparation:
The goose (or duck, etc.) should not be too fat, but it should be well covered in flesh. Sprinkle with salt and caraway seeds and roast it first in a large pan with the lid on. While roasting pierce the skin of the fatty parts and under the wings and legs several times to allow the fat to escape. After a while remove the fat into a separate pot to prevent burning. When the goose (or duck, etc.) is almost tender, remove the lid and roast it, occasionally basting it with water to obtain a crisp skin. Remove the goose and carve into serving portions. Make a gravy with a little flour browned in the roasting pan, add water and simmer. Serve with dumplings made from flour and/or potatoes, and maybe sauerkraut.
