📍 Where this dish comes from: Masurian Lake District (Mazury)
Discover the history of this region →
Discover the history of this region →
Roast goose is the centerpiece of Poland’s St. Martin’s Day celebration on November 11th, a genuine seasonal tradition with roots going back centuries. It takes real patience — goose carries significant fat that needs a long, slow roast to render properly.
What You’ll Need
Servings: 8 servings
Calories: 470kcal
Ingredients
- 1 whole goose about 8–10 lbs
- 1 onion quartered
- 1 head garlic halved
- 1 bunch fresh marjoram or 2 tbsp dried
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Pat goose dry and prick the skin all over with a fork, avoiding the meat underneath.
- Season the cavity with salt, pepper, and marjoram, then stuff with onion, garlic, and bay leaves.
- Season the skin generously with salt and pepper.
- Place goose breast-side up on a rack set in a large roasting pan.
- Roast 2 hours 15 minutes to 2 hours 30 minutes, draining rendered fat from the pan every 30 minutes, until the skin is deeply golden and crisp.
- Rest 20 minutes before carving.
Nutrition
Serving: 1serving | Calories: 470kcal | Protein: 38g | Fat: 34g | Fiber: 1g
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Health Benefits
- Goose provides protein along with a good source of iron and B vitamins.
- Regularly draining rendered fat keeps the finished skin genuinely crisp rather than greasy.
- A traditional celebration dish that’s naturally keto as prepared.
Pairs Well With
- Polish Mizeria, Cucumber & Sour Cream Salad
- Polish Buraczki, Braised Beetroot Side