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Polish Gęś Pieczona, Roast Goose

The traditional centerpiece of St. Martin's Day, roasted slowly until the skin turns deeply crisp.
Print Recipe
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Course: Main Course
Cuisine: Polish
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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