ONLY AVAILABLE FOR DELIVERY FROM 12TH DECEMBER
Our Properly Free Range goose breast make such a wonderful festive treat. Beautifully plump with rich sweetness unlike anything else. Grown just for the festive season to make your Christmas really special.
Our Goose Breasts are perfect for those wanting a taste of goose without cooking a whole bird.
As all our free range poultry is naturally reared, weights are not absolutely precise.
Our Free Range poultry is naturally reared, so weights are not absolutely precise.
We recommend 150g per portion.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Carefully slice the fat covering, being careful not to slice through to the flesh. Then season the skin.
Take a heavy cast iron pan and place on a high heat.
Once the pan is smoking hot, place the goose breast in skin side down. Cook the skin until it crisps, being careful not to burn it.
Flip over and seal the flesh side of the breast for around 2-3 minutes.
Pop the breast into a preheated oven set to 180C and cook for about 15 minutes. Using a meat thermometer, the temperature in the thickest part of the breast should be 55°c. Or if you use a small knife or skewer the juices should run pink and after leaving in for 10 seconds the tip should be just warn if tested against the back of you hand. .
Leave to rest for 15 minutes, then slice and serve.