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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  (58 reviews)     
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

95% of customers liked this product (58 reviews)

Posted Rating Comment Company Comment
As ever, and this is about our 4th or 5th year of DR goose, it was a beautiful, tasty delicious meal.
Fabulous as always
I know Loue. I've been there and dined there. Why don't you ask our French friends to breed sangliers or marcassins. These are wild boar and I think they'd sit on a plate as happily as the wonderful goose did.
Good size and even shape. Fat well distributed.
I have bought meat several times before and have always found the quality to be very good
Deliciously full of flavour and extremely tender
The bird was thin & tough. There was very little fat
The goose, our normal Xmas meat was as expected amoung the best we have had over many years, and served us for several meals, to prove once again to be, good value,
Lovely goose , was worried as the packaging was broken but it was fine and very tasty
Our parents where thrilled with there gift and said the goose tasted excellent
It was okay - not exceptional and compared to same as in Marks & Spencer I would say overpriced, I will not order this again.
Just as we expected
Because of telling a grandson I was wondering if I could eat a goose by myself I ended up with 11 people to lunch, so had to buy beef and ham to spread it out.
I had never had goose before. Thoroughly enjoyed it.
first class new years day meal
As good as last year.
I thought it was fattier than the goose I've had in previous years, but good
Goose lacked taste, no giblets, cooking times given meant the goose was
undercooked and meat quite tough. Although the price was reasonable, I should have paid more and got it fresh from a supermarket. I boiled it the next day and had soup for 4 days after.
Thanks for your comment.

We’re sorry the goose disappointed you, but we appreciate your feedback. We have now been in touch and resolved this to your satisfaction, but please let us know if we can be of any further assistance.

Kind regards,
Customer Services, Donald ...
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