What's it like? Our oven ready goose offers a wonderful treat over the coming winter months, with a rich fat that gives a fabulous flavour - serve with a crispy skin and a blackberry jus.

• Our oven-ready goose is sourced directly from Poland
• It's easy to cook, with all the preparation done for you.
• Includes 1 x 3-4kg Oven Ready goose

Why not try:

• Traditional Roast Goose: Rub the goose with salt, pepper, and herbs like thyme, rosemary, and sage. Roast it in the oven until the skin is crispy and the meat is cooked through. Serve the roast goose with classic accompaniments such as roasted potatoes, Brussels sprouts, and rich gravy.
• Orange-Glazed Roast Goose: Score the skin of the goose and season it with salt and pepper. Roast the goose in the oven until the skin is golden and crispy. In a separate saucepan, simmer orange juice, zest, honey, and a touch of soy sauce until it reduces into a glaze. Brush the glaze over the roast goose during the last few minutes of cooking. Serve with a side of roasted root vegetables and steamed greens.
• Slow-Roasted Stuffed Goose: Prepare a stuffing mixture using breadcrumbs, sautéed onions, garlic, chopped apples, dried cranberries, and a blend of herbs like sage and thyme. Stuff the goose with the mixture and truss it with kitchen twine. Slow-roast the goose in the oven until the meat is tender and the skin is crispy. Serve with mashed potatoes, roasted Brussels sprouts, and cranberry sauce.
• Goose Confit: Separate the legs and wings from the goose. Rub them with salt, pepper, and herbs like thyme and juniper berries. Place the pieces in a dish and cover them with rendered goose fat or duck fat. Slow-cook in the oven at a low temperature until the meat is tender. Serve the goose confit with sautéed potatoes, green beans, and a side of tangy red cabbage.
• Goose with Fruit Stuffing: Create a stuffing mixture using a combination of dried fruits like apricots, raisins, and figs, along with breadcrumbs, sautéed onions, and herbs like sage and rosemary. Stuff the goose with the mixture and roast until the skin is crispy and the meat is cooked through. Serve the goose with roasted sweet potatoes, steamed green beans, and a fruity cranberry sauce.