20231108_Martin_Nowak_gesina_na_sw_Marcina
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00:00 I would like to present you my goose that I have been preparing since the first of November at the November fair.
00:10 It is dedicated to the 90th anniversary of the March, which will be on November 11.
00:15 I will tell you a few words about my goose. It is a confit duck.
00:20 I used the confit technique, i.e. processing in a deep fat product.
00:25 It takes about 5-6 hours. That's why my goose is delicate.
00:31 Then I bake it at 200 degrees, and it will remain in the oven until it is ready.
00:38 The goose was forgotten by us, so I would like it to return to our farms.
00:45 It should rule, as I used to be a child.
00:48 I could eat it every day, but not every day, because the goose was not available.
00:55 We could eat it for dinner or direct it.
00:58 Now I would like to have it in our restaurant, on almost every table of our guest.
01:05 As an addition to this goose, there will be red cabbage cooked on red wine.
01:12 With fried apple, cranberries, and the rest of the specials from the radio, from the secret chef.
01:19 We will add pysa to this. Pysa will be in a boiling pan.
01:25 And at the very end I put black spikwy.
01:29 If you have any questions, I will be happy to help you.
01:34 I invite you to visit our hotel guests, to share anecdotes with them.
01:45 I invite you.