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HANSA-FLEX Cook book

Typically Poland!

Roast goose

On November 11th, Independence Day is celebrated in Poland. And of course St. Martin. On this day in Wielkopolska, roast goose is traditionally on the menu.

St. Martin was the son of a Roman legionist. As an adult he became a soldier himself. The most famous legend about him comes from that time. According to tradition, St. Martin met a very scantily clad poor man on his way. There he decided to share his soldier's coat with him. Therefore he was chosen as the patron saint of the poor and soldiers. One of the legends about St. Martin says that he refused to be consecrated bishop. He hid from the Pope's envoy, but his hiding place was betrayed by a clucking goose.


The tradition of serving roast goose on 11 November goes back to this legend. This custom spread from Germany to Poland and is still popular in Wielkopolska today. A well-known proverb says: "Delicious goose to St. Martin". In addition to roast goose, croissants are baked at St. Martin. Why is that? Legend has it that St. Martin once rode through Poznan and his horse lost a horseshoe in the city. A baker from the city found the horseshoe and was amazed by the shape. Therefore he started baking croissants. In Poznan on St. Martin's Day (November 11) in St. Martin's Street a fair is held in honor of the "Name Day of the Street". This custom goes back to the medieval celebrations of this festival. On this day, a procession with St. Martin at the head parades through the street. In front of the castle, St. Martin receives the keys to the city from the hands of the mayor.


Traditionally, St. Martin's croissants and roast goose are served at St. Martin's. The croissants are made of half puff pastry and filled with white poppy seeds, nuts, raisins and almonds. On St. Martin's Day you can enjoy delicacies and eat your fill in all good pastry shops and restaurants in Poznañ.


Roast goose with caramelized beet and dumplings

  1. Wash the goose, dab dry, salt and rub generously with marjoram. Rub the goose from the inside as well and fill it with two whole apples. Pour the wine over it and put it in the refrigerator overnight.
  2. The next day, remove from the marinade and live in a frying pan filled with fat. Pour over the wine from the marinade. Then cover with sliced apples.
  3.  Cook the goose in the oven at a temperature of approx. 180 °C for about 3.5 hours (per 1 kg of meat expect 1 hour in the oven at 180 °C). Towards the end of the cooking time, increase the temperature to 220 °C. The meat should be slightly browned. During the cooking time, repeatedly pour over the wine from the marinade. Divide the goose into portions, arrange them on a plate and garnish them.
  4. Wash the beet and boil it in salted water until half cooked. When cooked, cut into cubes and put into a pot with 2 teaspoons of butter. Lightly fry, then add honey and fresh thyme. Add salt and pepper to taste.
  5. Peel potatoes and cook them in salted water, press them through a press. Add salt, egg and flour. Knead the dough and add as much flour as the mixture absorbs. Form elongated rolls and cut them diagonally into slices. Put the dumplings into boiling salted water. Leave to cook until the dumplings float on the surface.

We recommend dry red wine with the recipe.



Recipe for 4 people

Quantity Ingredients
3 kg Whole goose or 4 goose legs or 4 goose breasts
1 kg red beet
1 kg apples
1 kg potatoes
¼ kg lard, oil
1 piece egg
4 tbsp potato flour
  salt, marjoram, thyme
3 cups dry red wine
2 tbsp honey or jam (e.g. from raspberries)
2 tbsp butter