Eating goose on Martin's Day is more than just a folk tradition. Of course, tradition is the basis. For centuries, the libator and new wine celebrations marked the end of the agricultural year and the beginning of the new quarter, which began with Advent and Lent. But serving goose on Martin's Day has now become a gastronomic attraction in restaurants.
Although Dunaharaszti is not primarily famous for its wine, the traditional Hungarian cuisine and international specialities Kisduna restaurant there will certainly be new white and rosé wines at the Martinmas Days. Attila Apáti said that they organize it every year, except last year, because of the epidemic. They shut everything down on Monday and Tuesday, then had to close on Wednesday, and the only reason they didn't have all the goodies left was because they were quick to switch and customers could take away the food they had bought or ask for delivery.
Goose Days amid pandemic doubts
Even now, there is a little trepidation among the staff, but they are preparing full steam ahead for 11 November. „We'll be serving nine to ten different dishes, starters, soups, main courses, and we'll also have dessert,” says the assistant manager, who reveals that the homemade poppy seed cube is a big hit in November. There will be goose pâté with goose fat, toast and garden vegetables. The same starter is also available with foie gras. The goose soup is served with stuffing, made from goose innards minced into a paste, mixed with vegetables and formed into dumplings. The goose leg comes with braised cabbage and mashed potatoes with onions, the rosy goose breast is served with quince puree and the goose breast with pineapple and vegetable rice is also available.
A popular dish is fatty foie gras in potato gratin with baked apples, and don't forget the goose liver, which is made from offal with rice and spicy. As for the hit list: they can't make enough of cold foie gras, soup is eaten by almost all their guests, and thighs and breasts are just as popular.
Goose on offer for a week
In the Little Danube, the goose days last while stocks last, which is usually about a week, and on the last day or two you can't get everything. Regulars visit them at least once a year, and those who don't frequent the restaurant often visit them because goose dishes are difficult to prepare at home. As far as prices are concerned, Kisduna does not plan to raise prices much, because „customers can't afford everything”, but goose dishes will be slightly more expensive this year.
