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ETHICAL, PASTURE FED MEAT
We recommend 1-2 portions per kg.
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Our properly Free Range Geese make fine festive fare. You cannot get much more traditional than a plump goose and the most wonderful crispy roast potatoes.
We dry pluck every goose by hand and hang them for at least 12 days to develop a wonderful depth of flavour to the rich, sweet meat. Our Geese have a rich, lingering flavour, which makes for a real feast.
Our free-range geese come with their giblets, so you can make delicious stocks and gravy. If you would like us to leave them out, just pop a note in the comments box at checkout.
Our Free Range poultry is naturally reared, so weights are not absolutely precise.
Remove your goose from the fridge and allow it to come to room temperature.
Preheat your oven to 180C/350F/Gs 4. This may vary according to your oven.
Pierce the skin of your goose in several places, aiming for the fattier parts of the bird.
Stuff the main cavity with your choice of stuffing. We like to use roughly chopped argen prunes, bramley apples and onions.
Cover the goose with buttered greaseproof paper or foil.
Place the goose on a wire rack within an oven dish. It is really important to lift the Goose off the bottom of the roasting dish otherwise it will stew in the fat and become greasy.
4kg will take approx. 2 hours
5kg will take approx. 2 1/2 hours
6kg will take approx. 2 3/4 hours
During the last 20 minutes of roasting remove the paper or foil and throw a generous glass of port all over the bird.
Leave it to brown and let the skin crisp up.
Remove from the oven and leave to rest somewhere warm for 30 minutes.
Be sure to save the leftover fat from the pan as it is so valuable for so many dishes. This can be potted up and kept in a container in the fridge for a few months or stored in the freezer for longer.
01392 881 380for next day delivery