Germans Roast a Goose on November 11 for a Saint and a Legend. Martinsgans, the Recipe and the Story Behind It
Every year around the eleventh of November, a particular smell drifts from German kitchens and the ovens of traditional restaurants: a goose, roasting slowly to deep, crackling gold. It is Martinstag, Saint Martin’s Day, and the Martinsgans, Saint Martin’s goose, is the feast at its center, a rich, festive meal eaten all across Germany and …










