In the calendar Wednesday, November 11, is the day of St. Martin, “St. Martin’s Day”. How the saint came to be named after him goose, flat to the “Martini goose”, heaven knows. He went down in history as an exceptionally kind bishop who famously split his coat in two with a sword when he saw a freezing beggar. Long ago, “Martin of Tours”, of Hungarian descent, soldier, turned monk in the 4th century and later became a bishop in France. But people have always found reasons to celebrate. In the past, on St. Martin’s Day in November, the economic year for the farmers came to an end, they had to hand over their tithes, their interest, servants and maids received their wages, which was gladly and often celebrated with a roast goose.
As with any poultry that is roasted, the best goose is also a young goose. They should already be fleshy, but should not have put on too much fat yet. Geese from the Lyon area that are not yet eight months old are considered exceptionally delicate. In weight, they are between three and five kilograms. When plucked, the skin should be whitish-orange and have no dark spots. Today, there are also good frozen geese: however, the meat gets the right flavor only if it is thawed very leisurely. Attention: never at room temperature! Put the bird in the refrigerator and have36 to 40 hours Gedu
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