Roasted Wild Goose with Quince – Recipe From Hungary

Season the wild goose with salt and pepper, lard the breast and legs densely with bacon, rub the abdominal cavity with a tiny bit of marjoram, fill in two peeled and quartered quinces and sew up the opening. Pour hot goose fat over them and roast in a heated oven at medium heat (180 degrees) until golden brown (1-1 1/2h), turning occasionally to the other side. In the meantime, cut the remaining quinces into eighths and cook with cloves, wine, cinnamon as well as the sugar cube with the lid closed.

Put the wild goose on a warmed plate and place the quinces around it. Serve with french fries, cranberry jam and Cumberland sauce.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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