Slow-Roasted Goose with Crispy Skin

Name: Slow-Roasted Goose with Crispy Skin
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 6 people
Ingredients: 1 goose; 2 Tablespoons caraway seeds; 2 Tablespoons salt; 1 cup water

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
9 hrs
Total Time
9 hrs 20 mins
Servings
6 people
Calories
2735 kcal
Course
Main Course
Cuisine
Czech

Slow-Roasted Goose with Crispy Skin

Nora Tran

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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!

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Ingredients

Servings

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

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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

What to do with goose fat?
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.

Nutrition Information

Show Details

Calories 2735kcal (137%) Carbohydrates 1g (0%) Protein 121g (242%) Fat 254g (391%) Saturated Fat 74g (370%) Polyunsaturated Fat 29g Monounsaturated Fat 135g Cholesterol 605mg (202%) Sodium 2849mg (119%) Potassium 2408mg (69%) Fiber 1g (4%) Sugar 0.01g (0%) Vitamin A 763IU (15%) Vitamin C 32mg (36%) Calcium 107mg (11%) Iron 19mg (106%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 2735 kcal

% Daily Value*

Calories	2735kcal	137%
Carbohydrates	1g	0%
Protein	121g	242%
Fat	254g	391%
Saturated Fat	74g	370%
Polyunsaturated Fat	29g	171%
Monounsaturated Fat	135g	675%
Cholesterol	605mg	202%
Sodium	2849mg	119%
Potassium	2408mg	51%
Fiber	1g	4%
Sugar	0.01g	0%
Vitamin A	763IU	15%
Vitamin C	32mg	36%
Calcium	107mg	11%
Iron	19mg	106%