Traditional Pečena Guska s Mljincima
Tradicionalno jelo · Croatian
A classic Croatian dish featuring a whole roasted goose, slow-cooked to tender perfection, served with traditional baked mlincima (a type of unleavened bread baked until crisp and then broken into pieces).
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Sastojci
- Whole goose1 (approx. 4-5 kg)
- Apples2
- Onions2
- Garlic4 cloves
- Fresh marjoram2 tbsp
- Fresh thyme1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Mlinci dough (flour, eggs, water)500g
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Clean and pat dry the goose. Season generously inside and out with salt and pepper.
- 3
Stuff the goose cavity with quartered apples, halved onions, and crushed garlic cloves.
- 4
Rub the goose skin with fresh marjoram and thyme.
- 5
Place the goose in a roasting pan. Add a little water to the bottom of the pan.
- 6
Roast for approximately 3-4 hours, basting every 30 minutes with pan juices. Add more water if the pan becomes dry.
- 7
Prepare the mlinci dough according to traditional methods (flour, eggs, water), roll thin, and bake on a dry baking sheet until crisp.
- 8
Once the goose is cooked and the skin is golden and crispy, remove from oven. Let it rest for 15-20 minutes.
- 9
Break the baked mlinci into bite-sized pieces. Place them in the roasting pan with the goose drippings for a few minutes to absorb the flavors.
- 10
Carve the goose and serve hot with the mlincima.
