Roast Czech Goose

Roast Czech Goose is a beautifully traditional dish featuring crisp skin, succulent meat, and classic Czech flavours of caraway and marjoram. The slow roasting allows the goose’s rich fat to render, creating irresistible aromas and perfect texture. This dish is ideal for special gatherings, bringing both comfort and celebration to the table.

Prep Time 15

Cook Time 3 30

Resting 20

Total Time 4 5

Servings People

Ingredients

4.5 kg goose cleaned and patted dry
2 tbsp salt
1 tsp black pepper
1 tbsp caraway seeds
2 tbsp dried marjoram
2 medium onions quartered
2 medium apples quartered, optional but traditional
250 ml water light stock

Instructions

Prepare the Goose:

Remove any excess fat from the cavity and neck area, but save it—you can render it later for roasting potatoes.
Pat the goose very dry with kitchen paper; dry skin helps it crisp.
4.5 kg goose
Using a skewer or small sharp knife, prick the skin all over, especially around the thighs and breast, without piercing the meat. This allows the fat to render out properly.

Season Generously:

Mix the salt, pepper, caraway seeds and marjoram together in a small bowl. Rub the seasoning mixture thoroughly all over the goose, including inside the cavity.
2 tbsp salt, 1 tsp black pepper, 1 tbsp caraway seeds, 2 tbsp dried marjoram
Stuff the cavity with the onions and apples if using—they gently perfume the meat and help it stay moist.
2 medium onions, 2 medium apples

Start the Roast:

Place the goose breast-side up on a rack inside a roasting tray.
Pour the water or stock into the bottom of the tray to prevent burning and to create steam at the start of cooking.
250 ml water
Roast at 180°C (160°C fan) / 350°F for 1 hour.

Drain Fat and Continue Roasting:

After the first hour, carefully remove the tray and pour off the rendered fat into a heatproof bowl.
There will be a lot—this is normal and valuable for cooking later.
Return the goose to the oven and roast for another 1½–2 hours, draining off fat once or twice more.

Check for Doneness:

A properly roasted goose should reach 74°C / 165°F in the thickest part of the thigh. The skin should be deeply golden and crisp, and the legs should wiggle freely.

Rest the Goose:

Transfer the roast Czech goose to a carving board and let it rest for 20 minutes before cutting. This allows the juices to redistribute and makes slicing easier.

Optional Gravy:

Skim off any excess fat from the roasting juices (save the fat separately).
Place the roasting tray over medium heat, add a splash of stock, and scrape up any browned bits. Simmer for 5 minutes, strain, and serve as a light, flavourful gravy.

Equipment

Nutrition