Goose Sauce and Spaghetti

This is a recipe for the celebration of Saint Martin's s Day.

Here in Germany on November 11th traditional geese are eaten. Roasted whole and shared at the table with family and friends. The sides dishes are potato dumplings and red cabbage.

I asked a couple of people why goose is eaten on that day. Nobody could answer that. I checked the helpful Google and there were 3 different explanations.

The priest Martin was ordered by the people to become a bishop. He did not want to take the offer and went into a geese stable to hide. The geese made such a noise that he was found and he became the bishop. He slaughtered the geese and they all ate them.
Or in the Orthodox church starts the second 40 days of fasting and the last day the geese who got fat in the stables were eaten as the last feast on the day of Saint Martin.
Some other story with fat geese and the need of feathers for pillows and duvets in the start of winter let the farmers slaughter them to honor Saint Martin. The strong feathers were used as writing material and the farmers had room in their stables for other livestock.

Now back to humble spaghetti to honor Saint Martin.
Make some pulled goose.

When you like your oven to stay clean and not get greasy with goose fat use a method that helps.
Putting the meat into an ovenproof roasting bag is a great way to help with a clean oven.

recipe for 4:
2 goose legs
salt and pepper
2 bell peppers yellow and red
1/2 cup of frozen peas
3 cloves of garlic
80 g shallots
2 sprigs rosemary
2 sprigs sage
2 sprigs marjoram
250 ml goose or chicken stock
2 tbsp Sherry
200 ml double cream
500 g spaghetti

Preheat the oven 200 C.
pull the skin off the goose legs and save for later
season with salt and pepper

Stuff them in the roasting bag with 1 clove of garlic and 1 shallot and a bit of water. Close the bag and make two holes in the top of the bag. Bake for 75 min until you see that the meat is off the end of the legs.
Cool down and pour the fat into a container for later.
Pull the meat apart.
This can be done the day before your actual cooking or just hours before.

Peel the rest of the shallots and garlic and cut all into small cubes together with the bell peppers.
Get the herbs off the stems and chop them very fine.
In goose fat brown the meat, take it out. Soften the veggies and add the herbs. Now the broth and the cream and heat that up. Add the defrosted peas and the meat and season. Finish with a bit of Sherry.

Cut the skin in 5x5 cm pieces and put them into the oven to brown as crispy chips.

Cook the spaghetti and serve that together.