Free-range Goose

The traditional Christmas bird, Goose has a gorgeously rich, meaty flavour.

Availability: In stock

Regular Price: £64.00

Special Price: £55.00

CODE: D506
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  (14 reviews)     
We only stock our delicious Free-range Goose over the Christmas period, so make the most of it while you can!

These exclusive 'white feather' geese come from our own dedicated flock in the Loué region of France, where they are slow grown in a natural, free-range lifestyle. Roast till the skin is crispy and golden, and use the fat that drains off for your potatoes – simply heavenly!
  • Even richer flavour from their free-range lifestyle
  • Moist, juicy, succulent meat
  • Convenient size – serves 4-6 people
Box Contains:

    • 1 Free-Range Goose, without giblets (pack weight 3 kg e)

SAVE £9.00
Free-range Goose
  Professionally shock frozen
Free delivery on all orders over £80.00
Each goose has been professionally frozen for maximum freshness, and should be placed immediately into your own freezer.

Keep frozen below -18ºC.
Recommended method of defrosting:Leave in wrapping, on a tray, thaw out slowly over a period of at least 2 daysin the refrigerator until thoroughly defrosted.Remove from refrigerator 2 hours prior to cooking to allow the goose to come to room temperature, remove wrapping and pat dry before cooking.Do not re-freeze once defrosted.Weigh Goose prior to cooking and calculate cooking time.

NOTE: Allow Up to 72 Hours to Defrost
Pre heat oven to 220ºC/425ºF/Gas 7, weigh your goose, calculate cooking time.
Prick the skin all over with a fork, so that the fat can run out during cooking.Season the goose cavity with salt and pepper and rub the bird all over with salt.
Place the goose on a rack in a large roasting tray and roast in the pre- heated oven for 20 minutes.

Remove from oven and cover the goose breast in aluminium foil. Reduce the oven heat to 180ºC/350ºF/Gas 4 and return the goose to the oven.

Roast for 30 MINUTES PER KG, or 15-18 minutes per 450g

Carefully drain off the fat from the roasting tin twice during cooking.(Reserve for roasting potatoes) Remove the foil about 20 minutes from the end of the cooking time, so that the skin can become crisp and brown.

Check the meat is cooked by piercing the thigh with a skewer. When cooked, the jucies will run clear. Meat Thermometer-Internal Temperature of 75-85ºc
Carefully lift the goose on to a warm serving plate, cover with tin foil andleave for 30 minutes to rest.
NOTE: Allow Up to 72 Hours to Defrost

100% of customers liked this product (1 reviews)

Posted Rating Comment Company Comment
Have not had it yet, so cannot comment, it's for Christmas Day
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