St. Martin's Goose
240 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 140 °C.
Cut off the neck and the front part of the wings (wingtips) from the goose and remove excess fat. Place the cut-off parts into a roasting pan and pour 300 ml of water over them. Thoroughly salt and cumin the goose inside and out. Place 2 apples inside the goose. Place it on a rack in the preheated oven and put the roasting pan with the cut-off goose parts underneath. The fat will drip into the roasting pan during baking. This way, you don't have to turn the goose, and it will roast golden brown on all sides. Roast the goose for 3 to 4 hours or until tender.
Remove the cooked goose from the oven and let it rest for a while. Drain the fat from the roasting pan, leaving only the pan juices and a maximum of 1 tablespoon of fat.
Chef's tip
You can also roast the goose on a rack in a roasting pan, but it won't be the same. The rack is too low, and the goose will be more steamed than roasted from below. During roasting, you can baste the goose a few times with the pan juices. The goose is done when the meat starts to come off the bone. Grab the wing bone (the part attached to the goose) and try to twist it. Try to mix everything that has stuck to the sides or bottom of the roasting pan into the gravy. It will have a stronger flavor. Don't throw away the rendered fat – the lard! It's excellent and has many other uses. Dumplings and cabbage are best served with goose. Roman Vaněk's recipes for potato, bread, or 'hairy' dumplings and white and red cabbage can be found on Rohlík Chef in the side dishes category.