Street food in Prague, Czech Republic. St. Martin's Day celebrations and roast goose in Prague!

goose

🥗Healthier: duck

💰Cheaper: chicken

Duck is a more affordable alternative while still providing rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

red wine

🥗Healthier: grape juice

💰Cheaper: cider

Grape juice maintains sweetness without alcohol.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds a unique flavor while being a natural sweetener.

Preheat the oven to 375°F (190°C).

Clean the goose and pat it dry with paper towels.

Season the cavity of the goose with salt and black pepper.

Stuff the cavity with onion, garlic, apple, orange, and herbs.

Rub the skin of the goose with butter and season with more salt and black pepper.

Sprinkle cinnamon, nutmeg, and cloves over the goose skin.

Place the goose breast-side up on a roasting rack in a large roasting pan.

Roast in the preheated oven for about 2 hours, basting occasionally with pan juices.

Check the internal temperature; it should reach at least 165°F (74°C).

If the skin isn’t crispy, increase the oven temperature to 425°F (220°C) for the last 15-20 minutes.

Remove the goose from the oven and let it rest for 15-20 minutes before carving.

Serve with gravy made from the pan drippings.

Cooking Techniques

Spice Level:

Allergens