Book dates from November 7th to 9th, 11th, 2025. Reservations here: Reservations— U Jiskrů Inn .
Tips from chef Martin Jiskra.
Preparing the goose
Of course, we have to remove the giblets from the goose.
We remove excess fatty parts, which we can use, for example, in a caldouna or to prepare goose greaves.
Place the goose on the wings while baking.
We will also remove excess skin from the neck.
Cut the skin on the belly and pull the ends of the thighs through it. This will help the goose "shrink" during baking and make it juicier.
We never test the doneness of meat by piercing the breasts or thighs, as this would cause the juices to be lost and the meat to become dry.
You can tell when a roast goose is done by the skin starting to loosen at the ends of the thighs.
Drain all liquid from the goose's abdominal cavity.
Place the goose in a baking dish and then salt it thoroughly, including the inside.
It is equally important to feed the goose properly.
Fill the abdominal cavity with halved apples and onions and let the goose rest overnight, or even for 24 hours.
The salt will draw out excess moisture from the goose and provide a nice, crispy crust. Then, remove the salt from the goose. However, you can let the salt dry and use it for further processing of the meat or broth.
Roast
Goose should not be baked in its own fat, it is better to place it on a baking tray with the breast side up. Pour water over the goose at the beginning of the baking process.
The time it takes to cook a goose depends on its size. If you have a regular electric oven, slow cooking is important, say at 78°C for 10 to 12 hours. You can also tell when a goose is done if the wings can be easily separated from the bone.
If you don't want to serve the goose whole, we also have a tip for crispy skin: cut the goose into pieces and dry the individual portions before serving and briefly roast them on a clean baking sheet at 150 °C.
Preparing the baking juice
And how do we further prepare the juice that we will serve with the side dish? We carefully transfer the goose to another baking dish and continue working with the roast. We begin to heat the roast slightly, stirring constantly. We need to boil some of the water from it, but we also pour some of it aside so that there is not so much of it in the baking dish.
Martin Jiskra served bread dumplings with our goose, which requires a slightly thinner sauce in a larger quantity.
Add a little plain flour to the juice, stir constantly, and dilute with a small amount of water or homemade broth as needed, and use a wooden spoon to scrape away any browned bits from the bottom of the baking dish, which will add flavor to the juice.
Throughout the entire procedure, we are guided by the feel and appearance of the juices in the roasting pan, and also by the fact that we want a truly thinner juice, not a sauce that doesn't drip off a spoon.
Strain the finished juice through a fine sieve.
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