For the Martini goose, rinse the goose inside and out with cold water, then pat dry well and rub both sides with salt and pepper. Season the belly with salt and marjoram. Wash and halve the apples and stuff the goose with them. If necessary, plug the opening with wooden skewers.
After the roaster has heated up, add 2 tablespoons of sunflower oil to the hot roaster and place the Martini goose on the breast side. Close the oven again. After another 10 minutes, pour the hot water into the roaster (beware of splashing!) and immediately close it with the lid.
Reduce the temperature to 200°C and let the goose roast covered for one hour.
Then remove the lid, turn the goose and reduce the temperature to 160°C. Once the temperature is at 160°C, release the first burst of steam. After another 30 minutes, release the 2nd steam burst.
At the end of the 2nd steam burst, skim off any fat that has escaped and add more water if necessary.
After a further 30 minutes, release the 3rd steam burst.
From time to time, pierce the skin with a meat fork to release the fat.
In the last hour of cooking, brush the Martini goose with its own juices.
Preparation Tip:
Set the oven to the climatic cooking mode and program it as follows:
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