Entree: Slovakia – National Cuisine – Pečená Kačica (Roast goose with crisp skin traditionally served with sauerkraut and dumplings)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs

Additional 20 min

Total 3 hrs 40 min

Ingredients

- 1 whole goose, approx. 7 lb (3.2 kg)
- 1 tbsp (15 g) coarse salt for rubbing the skin
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) caraway seeds, lightly crushed
- 2 medium apples, cored and quartered
- 1 large onion, halved and sliced
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (30 ml) honey
- 2 cloves (approx. 10 g) garlic, crushed
- 1 cup (240 ml) dry white wine or water (for the roasting pan)
- 1 lb (454 g) sauerkraut, drained
- 4 oz (115 g) smoked bacon or smoked pork, diced (optional, traditional in some recipes)
- 1 medium apple, peeled and grated for the sauerkraut
- 1/2 tsp (1 g) sugar (to balance sauerkraut acidity)
- 2 tbsp (30 ml) water or broth for sauerkraut
- Salt and pepper to taste for sauerkraut
- For potato dumplings:
  - 2 lb (900 g) starchy potatoes (Russet), peeled and halved
  - 1 1/2 cups (190 g) all-purpose flour, plus more for shaping
  - 1 large egg
  - 1 tsp (5 g) salt

Instructions

1. Preheat oven to 450°F (230°C). Pat the goose dry inside and out. Prick the skin all over with a skewer or fork without piercing the meat to help render fat.
2. Rub the skin with coarse salt and black pepper, and sprinkle the cavity with crushed caraway seeds. Stuff the cavity with the quartered apples and half the sliced onion. Tie the legs and tuck the wings.
3. Place the goose breast-side up on a rack in a roasting pan. Pour 1 cup (240 ml) white wine or water into the pan to prevent burning. Roast at 450°F (230°C) for 20 minutes to start crisping the skin.
4. Reduce oven temperature to 350°F (175°C). Roast uncovered, basting occasionally with pan fat, for about 2 to 2 1/2 hours (approximately 20–25 minutes per pound) until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C) and the skin is deep golden and crisp.
5. While the goose roasts, prepare sauerkraut: in a medium saucepan sauté diced smoked bacon or pork over medium heat until browned, add remaining sliced onion and grated apple and cook until softened. Add drained sauerkraut, 2 tbsp (30 ml) water or broth, 1/2 tsp (1 g) sugar, and a pinch of salt and pepper. Simmer gently, covered, for 20–30 minutes, adjusting seasoning to taste.
6. Make potato dumplings: boil potatoes in salted water until tender, drain, and mash or rice while hot. Allow to cool slightly. Combine mashed potatoes with 1 1/2 cups (190 g) flour, 1 large egg, and 1 tsp (5 g) salt to form a soft dough. Lightly flour work surface, shape into logs, and cut into 1 1/2-inch (4 cm) pieces. Flatten slightly and boil in salted water until they float plus 2 minutes. Remove with a slotted spoon.
7. When the goose reaches temperature, transfer to a cutting board and let rest 20 minutes to redistribute juices. Meanwhile, skim fat from the roasting pan and reserve a few tablespoons for dressing dumplings or potatoes.
8. Carve the goose into portions. Serve slices with braised sauerkraut and potato dumplings, spooning a little warm pan juices over the meat. Optionally serve lokše or bread dumplings as additional traditional accompaniments.