A taste of Czechia: St. Martin’s goose

Is everyone in Czechia really eating goose or duck right now? That would be an exaggeration, but roast goose is one of the country’s best-known November traditions. It is associated with St. Martin’s Day, celebrated on 11 November. According to CzechTourism, the lady of the house once prepared a festive goose lunch to thank servants whose service was ending or being renewed. Today, the dish is served with braised cabbage and bread or potato dumplings.

Here is a home-style version of svatomartinská husa — goose with apples and caraway, adapted from a CzechTourism recipe.

Ingredients for 6 servings

1 medium goose — about 4 kg;
3 apples and 1 pear, or 4 apples;
a few sprigs of rosemary;
salt;
caraway;
a little water for roasting.

Method

Pat the goose dry with paper towels. Rub it with salt and caraway inside and out, cover it, and leave it in the refrigerator overnight.
Preheat the oven to 165°C. Place the goose breast-side down in a deep roasting pan, add a little water, and cover with a lid or foil.
Roast for about 2.5–3 hours, turning the bird occasionally and basting it with the pan juices. If too much fat collects, carefully pour some off.
Add the chopped apples and cored pear, along with the rosemary. Roast for another 30–40 minutes. At the end, uncover the goose and brown it at 200°C for about 15–20 minutes.
Cooking time depends on the bird’s size and the oven. Use a thermometer to check the thickest part of the thigh: poultry should reach a safe internal temperature of 74°C. Let the goose rest briefly before serving.

Serve with braised red cabbage and dumplings. These sides turn roast poultry into a festive Czech meal.