Free Range Goose

Full flavoured meat makes a special meal

  • Free-range goose from the Loué region of France
  • Fed on lush green meadow grass and whole grain cereal
  • Moist tender meat with plenty of deep flavours
  • Code: C710
  • Price per kg:
  • Item weight:
  • Servings: 4-6
Box Contains:
  • 1 Free-Range Goose, without giblets (min pack wt. 3 kg)
 
Special Price £64.00 Regular Price £73.00

Delicious crisp skin and flavourful white meat with a gamey hint means goose is a special bird. Surprisingly easy to roast, this will give enough fat to baste your roasties!

 

Cooking Instructions:
 

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. 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!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. 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!

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

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours