Roast oat-fed goose stuffed with szara reneta apples and oranges.

Cut the apples into quarters, removing the seeds and core. Peel the oranges and cut them into quarters as well. Peel the onions and slice them into thin wedges. Mix everything together in a bowl. Add goose lard. Season with marjoram, fresh thyme, garlic, salt, and pepper.

Wash the young oat-fed goose under cold water and pat it dry.

Stuff the goose with the prepared mixture of apples, oranges, and onions with spices.

Rub the outside of the goose with a mixture of goose fat, marjoram, fresh thyme, garlic, salt, and black pepper.

Place the prepared goose in the refrigerator for at least 8 hours or overnight.

Next day preparation:

Place the marinated goose, with all the stuffing inside, on a baking tray lined with parchment paper. Put it into a preheated oven at 120 °C (250 °F) for 3 hours (or 140 °C / 285 °F for 2 hours), checking occasionally and basting the goose with the juices from roasting. Then increase the temperature to 180 °C (355 °F) and roast for another 20 minutes.

Serve the roasted goose immediately after taking it out of the oven, accompanied by your favorite sides, such as mashed potatoes, seasonal vegetables, or your preferred salad.