St. Martin’s Day recipes

In Slovakia, goose is traditionally roasted on St. Martin’s Day (Martinmas), November 11, and served with lokše – thin potato flatbreads – and braised cabbage. For our St. Martin’s goose, the legs are roasted covered at 160 °C (325 °F) for about two and a half hours and finished at 200 °C (400 °F) until crisp. The lokše are made from potatoes and flour, and you can prepare the red cabbage while the meat is in the oven.

A whole duck with apples roasts for about an hour per kilogram, and duck legs with sauerkraut are ready in a little over two hours. Without potatoes, you can make lokše from flour and acidophilus milk or lokše with sauerkraut. Braised red cabbage with apple and wine also goes well with the meat.