The best recipes for home-baked goose. A proper meal for the whole family!

Looking for the best way to roast a goose for Sunday lunch?

The preparation of the dish is quite simple, but the result is always worth it!

If you don’t have a goose, you can prepare a duck or other poultry instead.

Let’s introduce the best roast goose recipes. For example, Old Czech.

Grandma’s classic roast goose

Bake a goose the way our grandmothers used to do it. Surely you remember the full plate, which was added to us after eating. There is actually nothing complicated about the recipe, it’s just that the baking time will take some time.

Ingredients

• 1 goose
• Salt, pepper, cumin
• Marjoram (preferably fresh stems)
• Water (you can use broth)

Method

• Allow the goose to come to room temperature before cooking.
• Wash, clean and remove excess fat from the goose.
• Put the lard in the bottom of the baking dish together with the marjoram.
• Salt the goose (use more salt than you think), pepper, cumin and also put a little marjoram inside.
• Preheat the oven to 200°C.
• Place the goose in the roasting pan, breast side down, cover with stock or water, cover and bake.
• After 30 minutes of roasting, turn the goose over, pour over, reduce the temperature to 180°C and bake for another 30 minutes.
• While roasting the goose, pour water over it, pierce the fat pads and remove the baked fat.
• Then cut the goose into portions, put it back in the baking dish and bake uncovered until the goose has a crust. Pour continuously.
• Serve the finished goose with dumplings, cabbage or perhaps with potatoes.

Old Bohemian slow-roasted goose

This recipe differs from the previous one in the baking time. It is she who has a great influence on the result. Old Bohemian goose is a traditional dish, for example, at Easter or New Year’s.

Ingredients

• 1 goose
• Caraway seeds
• Salt
• Water

Method

• Clean the goose, wash it and remove excess fat from the abdominal cavity.
• Then salt the meat on the surface and inside and marinate.
• Preheat the oven to 190°C.
• Cut the removed lard and spread it on a baking sheet.
• Place the goose back on the chopped lard, cover with water and bake.
• While baking, pour over and pierce the fat pads. (Add more water as needed)
• Remove the excess fat that oozes from the goose.
• Roast the goose slowly, basting and basting for 2-3 hours until the crust is crispy.
• Then cut the baked goose into portions, remove the excess lard from the baking dish and leave some of the baking.
• Bake the portioned goose for 10-15 minutes.
• Serve the finished goose with dumplings, cabbage or potatoes.

Baked goose with apples

You can improve the recipe for roast goose, for example, by stuffing the goose with apples as well as spices.

Ingredients

• 1 goose
• 1 onion
• 4 shallots
• Salt and ground black pepper
• 1 clove of garlic
• 1 bunch of fresh thyme
• 1 bay leaf
• 2 cups of water
• Salt, cumin
• 1 red and 1 green apple

Method

• Let the goose come to room temperature before cooking.
• Preheat the oven to 200°C.
• Clean and wash the goose thoroughly. Remove excess fat from the goose.
• Salt the whole goose, sprinkle it inside as well.
• Place a clove of garlic, quartered onion, halved shallots, quartered apples, thyme and bay leaf inside the goose.
• Tie the legs of the goose with kitchen twine, place the goose in the roasting pan with its back down.
• Cover with water and bake the goose until golden for about 1-1.5 hours.
• During baking, pour more water, if necessary, and remove excess baked fat.
• The goose should be crispy and golden on the surface.
• Serve with dumpling and cabbage.

Roasted goose with cabbage and dumpling

Let’s imagine a complete recipe, where we will imagine the procedure for preparing not only goose, but also cabbage and dumpling.

Ingredients for the goose

• 1 goose without giblets
• Parsley
• 4 sprigs of fresh rosemary
• 5 cloves of garlic, finely sliced
• salt, pepper, lots of whole cumin

Ingredients for cabbage

• 2 packs of white/red cabbage
• Goose jus/roast
• 1 medium onion, finely diced
• Ground pepper, bay leaf
• Sugar

Ingredients for bread dumpling

• 400g toasted bread cut into cubes
• 100g room temperature butter
• 2.5 cups of milk
• 4 eggs
• 150g plain flour
• Chopped parsley
• 1 teaspoon of baking powder
• + 8 cups buttered

The goose step

• Preheat the oven to 200°C. Rinse the goose inside and out under cold running water and pat dry with paper towels.
• With the tip of the knife, carefully make several cuts in the skin of the goose (do not cut through the meat).
• Sprinkle the cavity with plenty of salt, pepper, cumin and put the parsley, garlic and half of the rosemary sprigs inside.
• Sprinkle both sides of the goose with salt, pepper and cumin.
• Put the goose in the baking dish breast side up, put the rest of the rosemary on top, cover with about a cup of water and bake covered for about 2-3 hours until crispy and golden.
• During baking, it is a good idea to cover it with baking powder or add more water. Remove excess goose fat.
• Then turn the goose over, sprinkle with salt and cumin again and bake for another 10-15 minutes.

Cabbage procedure

• Pour out the juice from the cabbage.
• Heat the goose roast in a saucepan and fry the onion.
• Then put in the cabbage, cover with water, add the bay leaf and simmer gently.
• Then season with sugar, salt or pepper. (According to preferences)
• Finally thicken with flour.

Procedure for dumplings

• Mix all the ingredients.
• Pour enough water into the pot so that when you submerge the dumpling cups, they are submerged no more than an inch below the top of the cup.
• Divide the resulting mixture into prepared greased cups.
• Place the cups in a pot of boiling water, cover with a lid and cook for about 45 minutes.

Are you a sauerkraut lover? Take a look at 5 recipes with sauerkraut and prepare yourself a vitamin bomb.

Roast goose with orange glaze

Try this extraordinary roast goose recipe that will surely impress your diners thanks to the orange glaze!

Ingredients for the goose

• 1 goose
• 3-4 l of cold water
• 1 cup of salt
• 1/2 cup sugar
• 1/2 tsp ground cardamom
• 1/4 teaspoon ground cinnamon
• 1-2 bay leaves
• 1/2 teaspoon ground black pepper
• A few balls of allspice

Glaze ingredients

• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/2 cup dry white wine or champagne

Method

• Clean, wash the goose and remove excess fat.
• Place it in a large baking dish or in a large covered container suitable for brine
• In a saucepan, heat 1 cup of water with the salt, sugar, and spices until the salt and sugar dissolve.
• Leave to cool and add to 3 liters of cold water.
• Pour the water over the goose, adding more cold water if necessary to cover the goose completely. Put in a cool place for at least 24 hours.
• The next day, remove the goose from the brine, and prick in a few places to air out the skin.
• Preheat the oven to 200°C.
• Place the goose breast side down in the roasting pan and bake for 20 minutes. Then turn the goose breast side up and bake for another 20 minutes.
• Meanwhile, prepare the glaze. Mix the orange juice, marmalade and wine or champagne in a saucepan. Bring to a boil and then set aside.
• Remove the goose from the oven and carefully drain the fat. Brush it with glaze and return it to the oven.
• Reduce the temperature to 180°C and continue baking the goose for about 30-40 minutes. Brush with orange glaze every 20 minutes.
• The goose is ready when the crust is crispy.

Goose with blackcurrant sauce

Try a dish very idyllic to the dish served at an American Thanksgiving. Americans do roast turkey, but you can enjoy this delicacy with goose.

Ingredients for the goose

• 1 goose
• Salt
• 5-7 citrus fruits (lemon, lime, grapefruit, orange)

Sauce ingredients

• 2 glasses of sparkling wine
• 1/2 cup blackcurrant jam
• 1/4 teaspoon ground ginger
• 2 tablespoons of cornstarch

Method

• Let the goose come to room temperature to make it easier to work with.
• Adjust the oven rack to the bottom third and preheat to 120°C.
• Line a baking tray with foil.
• Clean and wash the goose. Remove excess fat from it.
• Using a toothpick, prick the goose skin on the breast and thigh without piercing the meat, as many times as possible or at least 1cm apart. (Do not insert too deeply)
• Sprinkle both sides and the inside of the goose liberally with salt.
• Stuff the inside of the goose with citrus. Use a few toothpicks to seal the bottom of the goose to secure the citrus. Place the goose in the roasting pan, breast side up.
• Bake until skin is golden brown, 8 to 10 hours.
• If you intend to serve the goose immediately, preheat the oven to 260°C (500°F) to brown the goose and bake for another 5 to 10 minutes.
• While you are resting (or reheating) the goose, prepare the fruit sauce. Dissolve the potato starch in a few tablespoons of champagne.
• Bring the rest of the sparkling wine to the boil with the ginger powder in a small saucepan and simmer for 10 minutes to evaporate the alcohol. Add the blackcurrant jam and a pinch of salt.
• When the mixture starts to boil, season it and adjust the taste by adding more wine or, conversely, jam.
• Stir the cornstarch again so that the starch dissolves completely and pour into the sauce while stirring. Add cornstarch until the sauce is thick enough.
• Remove the goose from the oven and cut into pieces. Serve with fruit sauce on the side.

TIP: Instead of roast goose, you can try one of the roast turkey recipes.

The tradition of the St. Martin’s goose

St. Martin’s goose is traditionally served on November 11 on St. Martin’s Day. But why on this particular day?

Legend has it that St. Martin’s geese disturbed him so much during his sermon that they are now pecking the baker for it. The second legend says that before his election as a bishop, Martin hid in a hut out of modesty, where the geese betrayed him to their skunks.

You can bake the goose not only in the oven, but also in an electric roaster. Read more about the best electric pans.