Goose

Premium Goose: The return of the queen. Tradition, flavour, and Polish quality

Since ancient times, roasted goose has been served during holidays and important celebrations. Our geese come from the best Polish producers who have extensive experience and use farming methods that combine tradition (green feeds, oats) with a modern approach to animal welfare. Goose meat, thanks to its rich fat content, is incredibly juicy and aromatic.

Foie Gras: Luxury by choice

For lovers of sophisticated flavors, we offer Foie Gras. This true delicacy for gourmets is available in both goose and duck versions. This is a full choice of luxurious delicacies for the connoisseur.

How to prepare goose? Secrets of roasting

Goose is the ideal meat for a classic roast. Before roasting, clean it of excess fat, which you can use for many dishes or baste the roast with it to maintain its juiciness. Score the goose skin all over to allow the fat to render during roasting. Remove the excess fat with a spoon every 30 minutes. Be careful: the breast, which cooks fastest, may dry out while the thighs are still cooking. You can prevent this by frequently basting the breast with rendered fat. The goose is ready when the meat reaches approximately 70°C. Roasting time is about 20-30 minutes per kg without stuffing, and 35-45 minutes with stuffing.