Slow-Roasted Goose with Crispy Skin

In the fall, Czechs traditionally roast a goose in honor of St. Martin. The Czech roast goose recipe may be simple, but it yields a spectacular result: succulent, tender meat wrapped in crispy, well-browned skin. A stunning centerpiece for any holiday feast!

➜ Czech St. Martin's day tradition: roasting geese

In the Czech Republic, the tradition of roasting St. Martin's goose has a special story behind it. It's tied to the legend that noisy geese once interrupted St. Martin's sermon, and as a form of punishment, they ended up in the roasting pan. While it may sound a bit sad for the geese, the Czechs truly relish their feasts (Hody) on St. Martin's Day.

On the festive table, besides the roast goose, you would find kolache, buchty buns, and pastries shaped like horseshoes, filled with poppy seeds. The latter treat is meant to remind us of the white horse that St. Martin once rode.

➜ Interesting facts you might like to know about the recipe

• You only need three ingredients to prepare the roast goose: goose, caraway seeds, and salt.
• The goose requires slow roasting in the oven at a low temperature, ideally overnight. Count on at least eight or nine hours.
• There are various methods for roasting that use different oven temperatures. This goose recipe begins at a high temperature and ends at a low temperature.
• When the goose is roasted, a lot of fat is released, which you can easily store in the fridge and use for frying.

➜ What you need to make roast goose

To make roast goose at home, you will need the following:

• Goose; fresh or frozen. I prepared the roast using a frozen goose, which I allowed to thaw on the kitchen counter at room temperature. Since the goose needed to roast slowly overnight, I took it out of the freezer the morning of the cooking process. You can expect a 10lb (4.5kg) goose to feed 4-6 people.
• Caraway seeds; a typical Czech spice! Do not confuse caraway seeds with cumin. Read more about Czech spices used in the kitchen.
• Salt
• Water; is poured into the roasting pan at the start of the cooking process, before the goose starts to release its fat

➜ Roasting pan for goose

For this recipe, it is important to use a roasting pan with higher sides to catch the dripping fat. Make sure there is enough space around the goose to allow hot air to circulate from all sides for even cooking.

Please do not cover the goose with anything, like another pan or foil, while it's roasting.

➜ How to get goose ready for cooking

Before you put the goose on the roasting pan, it is important to get it ready in advance. These are some important steps to focus on:

Goose is occasionally sold with its giblets, which are typically kept in a plastic bag inside the goose's body cavity. If you find them there, be sure to remove them and set them aside; you will use these giblets in another recipe.

Cut off the excess neck flap. Place the goose neck in the roasting pan.

Salt the goose thoroughly and rub it with caraway seeds, both on the skin and in the cavity.

If there are any, cut away the wing tips. Tie the remaining ends of the wings tightly together with a piece of kitchen twine (photo 1). They prevent the goose from coming into close contact with the bottom of the pan and allow the bird to roast better.

After that, tie a string around the legs to connect them (photo 2). The purpose of trussing or tying a goose is to keep it in a nice, tidy shape, allowing it to cook evenly and stay moist.

➜ How to roast a goose

Now that you have your goose ready, it's time to fire up the oven! Put the goose breast up on a roasting pan, and add any small parts (wings, neck skin) you have cut before. Pour in a cup of water.

Preheat the oven to 400°F (200°C) and place the roasting pan with the goose in it. Leave to cook for an hour. During this hour, the goose will warm up, begin to release fat, and the skin will turn a light golden color.

Turn the temperature down to 180°F (82°C) and roast slowly for another 8 hours. When cooking, baste the goose with the fat from the bottom of the pan, if necessary.

➜ Finishing

After about 9 hours in total, the 10 lb. (4,5 kg) goose should be completely done. There will be a significant amount of fat in the pan, mixed with the goose juices and drippings.

Carefully transfer the goose to a plate and pour the fat and juices into a glass container. Let it sit for a while; the fat will separate from the juices and remain floating on the surface.

Carefully pour the fat into a clean pot so that the juice remains in the glass container. Once the fat has cooled completely, cover the pot with a lid and place it in the fridge.

Return goose to the oven to keep warm before serving.

Use the juices when you serve the goose. I like to pour the liquid over the potato dumplings, which make a great side dish for this meal.

TIP: On special occasions, pass the juice through a sieve lined with cheesecloth into a gravy boat and serve it alongside the goose.

➜ What goes with roast goose

In Czech cuisine, a common way to serve goose is as a trio: a serving of roast goose accompanied by potato dumplings and sweet and sour red cabbage.

In addition to potato dumplings, serve potato lokše or placky potato pancakes with the goose.

Plan your meal well so that all three parts are ready at a similar time.

If you want to serve the goose for a festive lunch, I recommend putting it in the oven at about 11pm the night before. In the morning, when the goose is ready, simply cover it with another pan or aluminum foil and keep it warm in the oven.

Keep a carving board and a sharp knife handy for the final carving of the goose. A helpful tip from me: Let the roast rest before carving, don't slice it straight out of the oven.

➜ What to do with goose fat

Goose fat is a wonderful substitute for any common frying oil. It adds a delightful aroma and an extra layer of flavor to fried dishes. Since goose fat has a low melting point, it is best to store it in the fridge, where it can remain good for several weeks.

➜ Roast goose leftovers

I have a fantastic suggestion for making the most of your holiday dinner leftovers. First, peel the meat off the goose and cut the potato dumplings into small pieces. Then, heat up the goose fat in a frying pan on medium heat.

Add the meat and dumpling chunks, and cook them until they turn golden brown. Finally, mix in the leftover red cabbage and warm it up. This one-pan dish has a unique taste, and some people even claim it tastes even better than the goose itself!

Fun fact for the end: Apart from celebrating St. Martin's Day with roast goose, Czechs also enjoy this delectable dish during the Christmas holidays. On December 26th, St. Stephen's Day, Czechs traditionally eat poultry as part of their festive meal.

It's not just the Christmas goose that gets the spotlight on this day; roast duck, chicken, or even turkey can grace their holiday tables.

More Czech tasty recipes:

• Czech braised sauerkraut
• Czech potato dumplings (chlupaté knedlíky)
• Czech pork roast
• Vepřo knedlo zelo

Or check out more Czech fall recipes