Date: 3. November 2019
Time to read: 5 min
2 kg goose thighs (6 thighs), 8 apples, 3 teaspoons salt, 1 teaspoon pepper, 100 ml olive oil, 4 sprigs rosemary.
Wash the goose thighs and pat them dry with a paper towel or tea towel. Rub with salt and sprinkle with pepper. Pour a little oil into the roasting pan and arrange the thighs in the pan.
Wash and dry the apples. Arrange them evenly among the meat in the pan. Put the rosemary sprigs on the meat and put the pan into the preheated oven. Roast for 40 minutes. Turn the meat once during cooking and baste it with the pan juices. Cut the roasted goose thighs to thin slices and arrange them on plates – put an apple next to the meat. This dish pairs well with mlinci (a type of flatbread), red cabbage, chestnut potica and, of course, a glass of excellent St Martin's wine.