RecipesGoose and duck roasted
St. Martin's goose is a well-known symbol! Although we do not roast it only on St. Martin's Day, this holiday is often an occasion for people to enjoy succulent goose...
Ingredients (what you need)
1 goose (or duck)
salt
whole caraway seeds
water (as needed)
Recipe steps
The goose is best to process when it is approximately 85% thawed. Before further use, it is good to remove any remaining feathers.
We cut the goose.
Next, we carefully salt it on all sides and rub the salt into the meat, then we also add plenty of caraway seeds.
We place the goose in the baking dish and add a little water.
We bake it covered at a temperature of 190-200 °C. If necessary, we carefully add liquid and turn the pieces of meat, or alternatively remove the drippings.
Once the meat is tender, we turn the pieces so that the skin is on top, and leave them uncovered until they are roasted.
Additional information about the recipe Goose and duck roasted
Roasted goose and duck are traditional dishes of Czech cuisine that are often prepared during holidays and festive occasions. Goose, due to its fatty meat, is characterized by a rich taste and aroma, while duck is known for its juiciness. Both meats are usually roasted with apples and herbs, which adds an exceptional fragrance to the dish. They are served with dumplings and cabbage, creating a perfect combination of flavors. This dish deserves a place at the table of every lover of traditional Czech gastronomy.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
