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    Home » Recipes » Czech Recipes

    Slow-Roasted Goose with Crispy Skin

    Published: Nov 3, 2023 · Modified: Jun 12, 2024 by Petra Kupská | Cook Like Czechs · 5 Comments

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    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!

    Roast goose served with red cabbage and potato dumplings.

    ➜ 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

    Labelled ingredients for 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.

    Tying the goose wings and thighs together with kitchen twine for a better shaped roast.

    ➜ 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.

    Seasoned goose on a tray ready to roast.

    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.

    Roast goose on a tray when removed from the oven.

    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.

    Poured goose fat with roast juice in a glass jug.

    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.

    Roast goose served with red cabbage and potato dumplings.

    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.

    Goose fat in a saucepan.

    ➜ 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!

    Fried leftovers from roast goose, dumplings and red cabbage in a pan.

    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

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Roast goose served with red cabbage and potato dumplings.

    Slow-Roasted Goose with Crispy Skin

    Author: Petra Kupská | Cook Like Czechs
    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!
    5 from 2 votes
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    Prep Time: 20 minutes mins
    Cook Time: 9 hours hrs
    Total Time: 9 hours hrs 20 minutes mins
    Servings: 6 people

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    Ingredients 

    • 1 goose weighing about 10 pounds (4,5 kg)
    • 2 Tablespoons caraway seeds
    • 2 Tablespoons salt
    • 1 cup water

    Instructions 

    • Rinse the outside of 1 goose and its cavity under running water and pat dry. Cut off the excess neck flap. If there are any, cut away the wing tips. Put the neck flap and wing tips in the pan.
    • Salt the goose thoroughly with 2 Tablespoons salt and rub it with 2 Tablespoons caraway seeds, both on the skin and in the cavity.
    • Tie the remaining ends of the wings tightly together with a piece of kitchen twine. After that, tie a string around the legs to connect them.
    • Put the goose breast up on a roasting pan, and add any small parts (wings, neck skin) you have cut before. Pour in 1 cup water.
    • Preheat the oven to 400 °F and place the roasting pan with the goose in it. Leave to cook for an hour.
    • Turn the temperature down to 180 °F and roast slowly for another 8 hours. When cooking, baste the goose with the fat from the bottom of the pan, if necessary.
    • When the goose is done, transfer it carefully to a plate. 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.
    • 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. 

    Notes

    • One 10 lb goose (4.5 kg) makes 6-8 servings.
    • SERVING: Carve the roast goose into individual portions and serve with potato dumplings and braised red cabbage. Pour the juice from the goose over the dumplings.
    • On special occasions, pass the juice through a sieve lined with cheesecloth into a gravy boat and serve it alongside the goose.
    • In the Czech Republic, this dish is served around November 11 to celebrate St. Martin's Day.
    • 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.
       

    Nutritional estimate pro serving

    Calories: 2735kcal | Carbohydrates: 1g | Protein: 121g | Fat: 254g | Saturated Fat: 74g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 135g | Cholesterol: 605mg | Sodium: 2849mg | Potassium: 2408mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 763IU | Vitamin C: 32mg | Calcium: 107mg | Iron: 19mg
    Servings: 6 people
    Calories pro serving: 2735
    Course: Main Course
    Cuisine: Czech
    Keyword: Poultry recipes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Comments

    1. Kimberly Piter says

      November 04, 2023 at 2:03 pm

      I just purchased a frozen goose today to give your recipe a try. I have never eaten goose before so it's time! I can't wait to come back here and tell you how mine turned out. Kim Piter.

      Reply
      • Anicka Cooklikeczechs.com says

        November 05, 2023 at 12:08 pm

        Ahoj Kimberly, thank you for your comment! I am very much looking forward to it - fingers crossed!

        Reply
    2. William Milan Uhlarik says

      November 04, 2023 at 2:16 pm

      5 stars
      Petra, your recipe and picture of the meal brought back fond memories when I was a kid and young man back home in Chicago and my mother (mamička) and grandmother (babka) making almost the exact type of meal for a Sunday dinner and also on New Year Day. For my family our traditional meal for New Year Day was Pečená hus a bravčové mäso, kyslá kapusta a zemiakové knedle. In addition to sprinkling the meat with salt and caraway seed, they would also add a couple small pieces of freshly grated garlic before putting it in the oven to roast. They also saved the goose fat to fry other foods in and add a little when making other dishes that incredibly enhanced the deliciousness of the other dishes. Back then people seemed to be more physically active and fit working in the trades, manufacturing, and farming and did not worry about high cholesterol as we do now. LOL..... Here in the U.S. the price per pound for goose and duck has skyrocketed and is outragiously expensive, and many grocery stores and butcher shops stopped selling them. I moved to Texas about 20 years ago and am now retired. However, I know a local butcher from whom I can order frozen goose or duck and cook like my mother and grandmother for dinner and tradional (stará krajina) holiday meals for family members and relatives who live near me. As always, thank you for all you do to promote and keep alive our beatiful traditions, culture, and cuisine in the U.S. for younger generations. Boh ti žehnaj!

      Reply
      • Anicka Cooklikeczechs.com says

        November 05, 2023 at 1:23 pm

        Hello William, thank you so much for your comment and sharing beautiful memories - I am happy to hear the recipes bring them back. My best to you and your family.

        Reply
    3. Monika says

      December 26, 2023 at 1:45 pm

      5 stars
      Hello Petra!
      I'm a Czech, born in Prague, living in Canada, married to a Canadian.
      I make goose every Christmas Day, and have made a number of different recipes. I used to make a British version from Delia Smith (with 2 different stuffings); not only was it very complicated and a lot of work, but my son has stopped eating all pork products, so I retired that recipe. Then I started making a recipe from an American woman married to a Czech man -- it was great, but she became vegan, and her non-vegan recipe website has disappeared. And then I came across your recipe, thank goodness! My mother was not an enthusiastic or good cook, and so have had to teach myself Czech recipes from cookbooks, occasional visits back, and being taken under a good Czech cook's wing and taught individual recipes, so was so grateful for your recipe with loads of photos (which are incredibly helpful). Your recipe appealed to me because I could get it going in the morning quite easily, and it will helping and slowly roast away without much tending or fuss -- a boon at Christmas! Also, the geese here in North America are not as meaty or plump as the ones in Europe (as they were when we lived in Switzerland) or the Czech Republic; our goose was on the skinny side, and only 3.9 kg with its breastbone sticking out -- it was all we could find. So I figured your recipe would have enough leeway to ensure that it didn't dry out and become tough.

      All of this context to say that your recipe resulted in the best, most juicy, and perfectly cooked goose I have ever made (and I have made many). So thank you very much!! It's a genius recipe, and I will make all my geese this way.

      Now I only need to learn how to time the baking of my Christmas cukrovi in order to get it all done in time.

      Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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