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#Duel: Duck or Goose
Martinovo (Slovenian St. Martin’s Day) celebrates the moment when grape must “officially” becomes wine — and homes fill with the aroma of roast, braised red cabbage and mlinci. Traditionally, goose symbolised abundance, while duck has become a popular, aromatic choice for smaller gatherings. If you’re torn between the two, here’s a practical flavor duel plus two reliable recipes — one for duck, one for goose — and classic sides, including a quick pan gravy.
Flavor Duel (Quick Overview)
| Aspect | 🦆 Duck | 🪿 Goose |
|---|---|---|
| Flavor & meat | Darker meat, more intense, aromatic | Lighter, gentler, “buttery” festive character |
| Fat & skin | Plenty of subcutaneous fat → very crisp skin | Even more fat, deeply flavorful roasting juices |
| Effort | Smaller, ~1.5–2 h roast | Larger, ~2.5–3 h; advisable to ladle off fat |
| Serves | 4-6 | 6-8 |
| Best add-ins | Orange, thyme, honey | Apples, chestnuts, prunes |
| Wine pairing | Modra frankinja (Blaufränkisch), Pinot Noir | Laški rizling (Welschriesling), Cviček |
Quick take: Choose duck for a bolder taste and a smaller roast. Choose goose for tradition, abundance and that irresistible celebratory crackling skin.
Recipe 1: Slow-Roasted Duck with Orange & Apples
Ingredients
- 1 duck (2–2.5 kg)
- 1 large orange
- 2 apples (Gala or Jonagold)
- 1 onion, 4 garlic cloves
- 2 sprigs thyme or rosemary
- 1 tsp salt, freshly ground pepper
- 1 Tbsp honey + 1 Tbsp balsamic vinegar (glaze)
- 100 ml white wine or stock
Method
- Prep the duck: Rinse and pat very dry. Prick the skin all over the breasts and thighs (don’t pierce the meat).
- Season & stuff: Rub inside and out with salt and pepper. Stuff the cavity with chopped orange, apple, onion, garlic and herbs.
- Slow roast: Set duck on a rack over a roasting pan. Pour wine/stock into the pan. Roast 1 hour at 160 °C, flip and roast ~45 more minutes.
- Glaze & crisp: Mix honey and balsamic, brush the duck and roast a final 20 min at 200 °C until skin is deep golden and crisp.
- Rest: Tent with foil for 10 minutes before carving.
Tips
- Dry skin + high finishing heat = crisp crackling.
- Save the rendered duck fat for mlinci or cabbage.
- Brighten the glaze with a little orange zest or a splash of soy sauce.
Recipe 2: Traditional Martinmas Goose with Chestnuts & Apples
Ingredients
- 1 goose (3.5–5 kg)
- 2 apples, 1 onion, 4 garlic cloves
- 150 g cooked or vacuum-packed chestnuts
- 2 sprigs rosemary or thyme
- 1 Tbsp salt, freshly ground pepper
- 100 ml white wine or stock
- (optional) 1 tsp honey + 1 tsp mustard for glazing
Method
- Prep: Thaw in the fridge (24 h), rinse and dry thoroughly. Score the skin shallowly around breasts and thighs.
- Season & stuff: Rub inside and out with salt and pepper. Stuff with apples, onion, garlic, chestnuts and herbs.
- Slow roast: Set on a rack over a roasting pan; pour wine/stock into the pan. Roast at 160 °C for ~2 h. Every 30 min ladle off excess fat and baste with pan juices.
- Finish & crisp: (optional) Brush with honey–mustard and roast 20–30 min at 200 °C until skin is well browned and crisp.
- Rest: Tent with foil for 15 minutes before carving.
Tips
- Common mistakes: not scoring/pricking the skin enough or under-roasting.
- Goose fat is liquid gold — keep it for potatoes, mlinci or cabbage.
- For aroma, add prunes or a little orange zest to the stuffing.
Sides that Make the Feast (+ Pan Gravy)
1) Braised Red Cabbage with Apples
- 1 onion, 1 small red cabbage (shredded), 1 apple
- 2 Tbsp oil or a little duck/goose fat
- 1–2 Tbsp vinegar, 1–2 tsp sugar, salt, pinch of ground clove
- Sweat onion in fat, add cabbage and apple.
- Season with salt, sugar, vinegar and clove. Cover and braise ~45 minutes.
2) Mlinci Soaked in Roasting Juices
Mlinci are thin, oven-baked pasta sheets broken into shards — a beloved Slovenian side.
- 300–400 g mlinci
- Pan juices from the roast, plus a little stock if needed
- Break mlinci into large pieces and scald with boiling water/stock (2–3 minutes).
- Drain and fold with hot roasting juices; gently heat until they absorb the flavor.
3) Baked Apples or Pears
- 4 apples/pears, 2 Tbsp honey, a handful of walnuts or dried cranberries
- Halve, core and fill cavities with honey and nuts.
- Bake 20 minutes at 180 °C; serve alongside the roast.
4) Pan Gravy from Roasting Juices (fast & perfect)
The best gravy comes from the duck or goose roasting juices — rich fat, meat drippings and caramelised bits. Here’s how to capture it.
- 250 ml strained roasting juices
- 50–100 ml white wine or water/stock
- 1 tsp corn starch or plain flour (optional)
- 1–2 tsp cranberry jam or honey (for sweet–tart balance)
- Salt, pepper; optional pinch of thyme or rosemary
- After removing the roast, carefully strain the juices into a small saucepan.
- Add wine or water/stock, bring to a boil and scrape up browned bits — that’s pure flavor.
- For thicker gravy: whisk starch with 1 Tbsp cold water; stream in and stir until slightly thickened.
- Stir in cranberry jam or honey, season with salt, pepper and herbs to taste.
- Simmer 2–3 minutes; serve over the meat and mlinci.
Tip: For extra silkiness, strain again at the end or whisk in a small knob of cold butter off the heat.
⬆ Back to top❓ FAQ
How do I get truly crisp skin?
Dry the skin well, roast uncovered, and finish at 200 °C for 20–30 minutes. Prick/score the skin so fat renders properly.
Can I roast ahead and reheat?
Yes. Carve and save the juices. Reheat covered with a splash of juices/stock, then uncover for 5–8 minutes at 200 °C to refresh the skin.
What should I do with the rendered fat?
Strain into a jar and chill. It’s fantastic for potatoes, mlinci, cabbage or to start gravies.
Duck or goose — which should I choose?
Duck for a bolder taste and 2–3 servings; goose for tradition, abundance and 4–6 servings.
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