Full-flavoured meat for a special meal
- Free-range Goose
- Fed on lush green meadow grass and whole grain cereal
- Moist tender meat with plenty of deep flavours
Price per kg:
- 1 Free-Range Goose, without giblets (min pack wt. 3 kg)
This large Free-range Goose is rich with tender white meat and hints of game flavours. Bred exclusively for Donald Russell. Expertly prepared by hand for superb presentation and flavour.
Defrosting: defrost Goose 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. Cooking guidelines: remove from the fridge at least 30 minutes before cooking to allow the goose to come to room temperature.
Remove wrapping and pat dry before cooking.
We recommend you weigh your goose before cooking to determine the length of cooking time. Allow 30 minutes per kg.
Note: If you are stuffing the goose, remember to weigh the goose after stuffing and increase the cooking time to 40 minutes per kg.
Preheat oven to 230°C / fan 220°C / gas 8.
Prick the skin all over with a fork, so that the fat can run out during cooking. Season the goose cavity generously with salt and pepper, and insert the apples, onions and rosemary. Finally rub the bird all over with salt.
Place the goose on a rack* in a large roasting tray and roast in the preheat oven for 20 minutes. After 20 minutes, cover the breast in aluminium foil and reduce the oven temperature to 180°C / fan 170°C / Gas 4.
Roast for 30 minutes per kg. Carefully drain off the fat from the roasting tray twice during cooking and reserve for later (it's great for roasting potatoes!).
Remove the foil about 20 minutes before the end of cooking time, so that the skin can become crisp and brown. Check that the meat is cooked by piercing the thigh with a skewer. When cooked, the juices will run clear. (Note: if you have a meat thermometer check the internal temperature - it should be 75°C - 80°C).
Carefully lift the goose on to a warm serving plate or carving board and coverwith aluminium foil. Leave to rest for at least 30 minutes, then carve and serve.
*If you do not have a rack to place your goose on, crumple up a substantial amount of foil and place in the tray under the goose.
Baste the goose breast with a little cold water several times during cooking. This will encourage the fat to render and the skin to crisp.
To give your goose a bright, festive glaze, simply brush the skin of the goose with melted cranberry jelly or sauce, 15 minutes before the end of cooking time.
Carving and serving tips:
Always use a suitable carving knife which is adequately sharpened.
Position a damp kitchen cloth under your carving board so it won't move whilst carving.
First, sever the legs at the thigh joints (they are well under the back). Cut each leg into thigh and drumstick, then cut off the wings at the joint.
Put a carving knife into the goose at the top of the breast and, working from the top, cut long slices of breast meat parallel to the central breastbone. Repeat with the opposite breast.
Alternatively remove each whole breast first, by cutting the skin along the breastbone of the cooked goose, then carefully prising away each of the breasts in one piece, gently separating them from the carcase with a carving knife. You can then slice each breast across into short thick slices.
Transfer all the meat to a serving platter or directly to individual plates.
Cooking appliances vary in performance, these are guidelines only. Ensure product is piping hot throughout before serving. Do not reheat once cooked.