Golden Goose

Golden Goose with 23 carat edible gold leaf

Availability: Out of stock

CODE: D2698
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WOW your guests with a truly magical fairytale feast! Serve up the richest festive bird with a dusting of 23 carat edible gold!
  • Limited availability
  • Pre-order for delivery from the 11th December
  • Real 23 carat edible gold leaf
Box Contains:

    • 1 Loué Free-range Goose, 3kg

Frozen at the peak of perfection
-18°C. Keep in original packaging at -18ºC or below. Do not refreeze once defrosted.
Keep in original packaging and thaw slowly in a refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
For allergens see ingredients in BOLD CAPITALS.


Nutritional values: (Typical per 100g)
Energy: 1516 kJ / 367 kcal, Fat: 34g, of which Saturates: 9.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 16g, Salt: 0.1g

Gold Flakes - 23 carats
Nutritional values: (Typical per 100g)
Energy: 0 kJEnergy: 0 kcal, Fat: 0g, of which Saturates: 0g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 0g, Salt: 0g
Serving Suggestion:.

DEFROSTGoose in refrigerator for 7-10 hours per 500g (approx. 48 hours). Ensure thoroughly defrosted before cooking. Once defrosted, store in refrigerator and cook within 24 hours. Before cooking, pat dry with kitchen paper and allow to come to room temperature for at least 30 minutes. Weigh the goose to calculate cooking time.
COOKING INSTRUCTIONS.: Preheat oven to 230°C/Fan 220°C/Gas 8. Place in large roasting tin, prick the skin all over with a fork and season generously with salt and pepper. Cook goose in the centre of the oven for 20 minutes.
Reduce oven to 180°C/Fan 170°C/Gas 4 and continue cooking for a further 30 minutes per kg. Carefully drain the rendered fat from the tray twice during cooking and reserve for later use. Baste periodically with cooking juices to keep the meat moist.
Pierce the thickest part of the goose with a skewer, if the juices run clear with no trace of pink, the meat is cooked. Please bear in mind that ovens, and geese, vary - the only way to know if a bird is ready is by testing.
RESTING:. Once cooked, it is vitally important to let your goose rest before carving.
Remove from oven, cover loosely with foil and rest for 30-60 minutes, in a cool oven at 60°C without fan.
Chef's Tip: Baste the goose with a little cold water several times during cooking, to crisp the skin. Rest well to keep the meat moist and tender. Add any juices to the gravy.

FOR THE GOLDEN GOOSE:. Baste with honey and scatter with the included 23 carat gold, until it's glistening and shimmering with pure fairytale magic!

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