5.0 from 6 votes
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!
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.