Free-range Goose

Our Goose is richly flavoursome, with a meaty texture that has a hint of gaminess

Availability: In stock

CODE: D506
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This delicious Free-Range Goose is one of our more seasonal products, and is only available from October to December, so make the most of it while you can!

These exclusive 'white feather' geese come from our own specially reserved flock in the Loué region of France. Genuinely free-range, they spend their days grazing in lush meadows under the shade of trees, and enjoying natural foods such as whole grain cereal.
  • Rich in flavour
  • Moist and succulent meat
  • Free Range
  • 4-6 servings
Box Contains:

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

  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
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Product Reviews

Free-range Goose
Overall Rating
If you want a change
Try this Donald Russell goose. Rich in flavour, great texture, it's real food. Highly recommended.
By Rik - 8th Nov 2011