Pečena Guska s Mljincima and Špek
80% autentično · Croatian
A richer, more flavorful variation of the classic, incorporating smoked bacon (špek) into the stuffing and roasting process for an extra layer of savory depth.
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Sastojci
- Whole goose1 (approx. 4-5 kg)
- Smoked bacon (špek)150g
- Apples2
- Onions2
- Garlic4 cloves
- Fresh sage2 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
Cut the smoked bacon into small cubes. Sauté briefly until slightly rendered.
- 4
Stuff the goose cavity with quartered apples, halved onions, crushed garlic, and the sautéed bacon cubes. Add fresh sage.
- 5
Place the goose in a roasting pan. Add a little water to the bottom.
- 6
Roast for approximately 4-4.5 hours, basting every 30-40 minutes with pan juices. Add more water if needed.
- 7
Prepare the mlinci dough, roll thin, and bake until crisp.
- 8
Once the goose is cooked and crispy, remove from oven and let rest for 20 minutes.
- 9
Break the mlinci into pieces and toss with the flavorful goose drippings.
- 10
Carve the goose and serve hot with the mlincima and any accumulated juices.
