Name: Spytków Goose Stuffed with Filled Pancakes
Prep time: 90 min
Cook time: 275 min
Total time: 605 min
Yield: 1 stuffed goose with 8–10 filled pancake rolls
Cuisine: Polish
Ingredients: 1 dressed whole goose, about 3.5 kg before deboning; 18 g fine salt; 3 g black pepper; 4 g dried marjoram; 30 ml olive oil; 1 g dried basil; 1 g dried savory; 2 g additional dried marjoram; 300 g plain wheat flour; 2 l arge eggs, about 100 g without shells; 300 ml whole milk; 250 ml water, added gradually; 2 g fine salt; Up to 15 ml neutral oil for the pan; 1 kg boneless pork shoulder, ground; 250 g cleaned goose giblets, ground; 180 g yellow onion, finely chopped; 2 g arlic cloves, about 6 g, crushed; 2 l arge eggs, about 100 g without shells; 60 g fine breadcrumbs; 20 g flat-leaf parsley, finely chopped; 15 g fresh dill, finely chopped; 3 g dried marjoram; 12 g fine salt; 2 g black pepper

A wide view of „Spytków Goose Stuffed with Filled Pancakes“ arranged on a table for serving.

Yield 1 stuffed goose with 8–10 filled pancake rolls

Servings 8

Serving size one eighth of the goose with pancake filling

Prep time 1 hour 30 minutes

Ingredients ↓

Recipe at a glance

Spytków Goose Stuffed with Filled Pancakes

A tender Lower Silesian goose roasted with savory pork-and-giblet pancake rolls tucked inside.

Spytkowska gęś nadziewana naleśnikami is associated with Spytków, a village in Lower Silesia near Zgorzelec. Poland’s Ministry of Agriculture lists it among the region’s traditional products. The local account connects the dish with goose raising in the area and a preparation tradition brought by resettlers from Poland’s former eastern borderlands.

The defining idea is simple to recognize: a deboned goose is seasoned, then filled with thin pancakes rolled around a savory meat mixture. A regional agricultural advisory center records pork shoulder and goose giblets in the filling, with parsley, dill, onion, garlic, marjoram, and eight to ten pancakes. This version follows that combination while supplying practical weights the regional descriptions leave open.

The goose needs several hours to take on the herb seasoning, and a large stuffed bird roasts slowly. Plan ahead, use a thermometer, and let the finished roast rest before removing its rolls. The traditional account mentions leaving the bird in a switched-off warm oven overnight; this recipe omits that practice because the temperature cannot be controlled safely. The pancakes and filling are cooked first, and the stuffed goose is roasted straight away.

Tips for success

Ask a butcher to debone the goose while leaving its skin and overall shape intact if you have not done this before.
Keep the goose and filling ingredients chilled during preparation. Use separate boards and utensils for raw poultry and ready-to-eat ingredients.
Cook the pork and giblets before adding them to the filling. Spread the mixture thinly over the pancakes and roll them snugly without compressing the meat.
Set the pancake rolls into the goose with some room around them so heat can circulate through the filling.
Start checking temperatures before the estimated roasting time ends. Both the center of the rolls and the thickest breast and thigh areas must reach 74 °C.
Do not use browned skin or elapsed time as proof that the filling is cooked. A probe thermometer is essential for this large stuffed roast.

Ingredients

Goose and herb marinade

1 dressed whole goose, about 3.5 kg before deboning
18 g fine salt
3 g black pepper
4 g dried marjoram
30 ml olive oil
1 g dried basil
1 g dried savory
2 g additional dried marjoram

Pancakes

300 g plain wheat flour
2 l arge eggs, about 100 g without shells
300 ml whole milk
250 ml water, added gradually
2 g fine salt
Up to 15 ml neutral oil for the pan

Pork and giblet filling

1 kg boneless pork shoulder, ground
250 g cleaned goose giblets, ground
180 g yellow onion, finely chopped
2 g arlic cloves, about 6 g, crushed
2 l arge eggs, about 100 g without shells
60 g fine breadcrumbs
20 g flat-leaf parsley, finely chopped
15 g fresh dill, finely chopped
3 g dried marjoram
12 g fine salt
2 g black pepper

Method

Directions

Debone and season the gooseIf the goose is frozen, thaw it in its wrapping on a rimmed tray in the refrigerator. Pat it dry; do not rinse raw poultry. Debone the bird while keeping the skin and carcass shape intact, or ask a butcher to do this. Keep the goose at or below 4 °C while you work. Mix 18 g salt, 3 g pepper, 4 g marjoram, olive oil, basil, savory, and the additional 2 g marjoram into a paste. Rub it over the inside and outside of the goose. Cover and refrigerate for 4 hours.
Make the pancakesWhisk the flour and 2 g salt with the eggs, milk, and water until smooth and pourable. Rest the batter for 15 minutes. Heat a 28 cm pan over medium heat and wipe it with a little oil. Pour in enough batter to coat the base in a thin layer. Cook each pancake for about 45–60 seconds per side, until set with a few pale-golden spots. Make 8–10 pancakes and cool them on a clean tray.
Cook the meat fillingIn a wide skillet over medium heat, cook the ground pork and goose giblets with the onion and garlic. Break the meat into small pieces and stir until the mixture reaches at least 74 °C throughout. Transfer it to a clean bowl and mix in the eggs, breadcrumbs, parsley, dill, marjoram, 12 g salt, and 2 g pepper. Use the warm filling immediately; do not chill it for later stuffing.
Fill and roll the pancakesSpread a thin layer of filling over each pancake, leaving a small border around the edge. Roll each one firmly without squeezing out the filling. Arrange the rolls on a clean tray while you prepare the goose.
Fill and truss the gooseHeat the oven to at least 163 °C. Set the marinated goose on a clean work surface. Arrange the pancake rolls inside without forcing them tightly together; leave space for hot air to circulate. Close the opening with a trussing needle and food-safe twine, or secure it with sturdy skewers. Set the goose seam side up on a rack in a roasting pan and put it straight into the preheated oven.
Roast and check the temperatureRoast for about 3–4 hours as a planning range. If the skin becomes deeply browned before the filling is ready, cover the goose loosely with foil. Check with a clean food thermometer in several places: the center of the pancake filling and the thickest parts of the breast and thigh must each reach at least 74 °C. Continue roasting and recheck if any spot is cooler. Time and color alone do not show that the center is safely cooked.
Rest, carve, and serveRest the goose for 20 minutes. Remove the twine or skewers, carefully lift out the pancake rolls, and carve the meat across the grain. Serve hot. If you are serving it cold, cool the meat and rolls in portions and refrigerate promptly; do not leave the whole stuffed bird at room temperature.

Nutrition per serving

Energy920 kcal
Carbohydrate29 g
Protein66 g
Fat58 g
Fibre2 g
Sodium1,450 mg
Allergenswheat (gluten), egg, and milk

Estimated for one eighth of the goose with pancake filling: These rounded estimates use ingredient composition data and assume eight equal servings, with some rendered goose fat left in the roasting pan. Goose size, giblet mix, and how much pan fat is served can change the values considerably.

Serving, make-ahead, and storage: Serve slices of goose with one of the filled pancake rolls. The rich roast needs little more than a crisp salad or simply cooked vegetables alongside it.

Serving, make-ahead, and storage: Season and marinate the goose up to one day ahead, covered in the refrigerator at or below 4 °C. Make and cool the pancakes separately, then cover and refrigerate them. Cook the meat filling immediately before assembly, use it warm, and roast the filled goose without delay. Do not prepare and refrigerate an uncooked filled bird.

Serving, make-ahead, and storage: After the 20-minute rest, carve any food that will not be served promptly. Refrigerate meat and rolls in shallow covered containers within 2 hours, keeping them at or below 4 °C; use within 3–4 days. Reheat portions until the center reaches 74 °C. Freeze carved portions airtight for longer storage and thaw them in the refrigerator before reheating.

Frequently asked questions

Can I use a goose that is already deboned?

Yes. Ask the butcher to leave the skin and carcass in one piece so you can arrange the pancake rolls inside and close the opening before roasting.

Why is there no overnight rest in the warm oven?

The traditional description mentions leaving the cooked bird in a switched-off oven overnight, but an oven that is cooling down does not keep food at a controlled safe temperature. Rest the roast for 20 minutes, then serve it or carve and refrigerate it promptly.