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Goose, Oven Ready, 1 in a 4-5kg per pack
£72.12
Only 7 left in stock
About Product
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 5-6kg Oven Ready goose
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 1552 |
| Energy (kcal) | 371 |
| Fat (g) | 33.6 |
| of which Saturates (g) | 9.8 |
| Carbohydrates (g) | >0.1 |
| of which Sugars (g) | >0.1 |
| Fibre (g) | >0.1 |
| Protein (g) | 15.8 |
| Salt (g) | 0.20 |
Cooking Instructions
For best results, fully defrost and cook from chilled. The following instructions are guidelines only. Please ensure product is thoroughly cooked through before serving.
From product label:
ROASTED GOOSE
Rub the inside of the goose with salt and, if desired, season with ground ginger, marjoram, or caraway seeds. Stuff the cavity with about four unpeeled, washed apples. Prick the skin all over with a fork to allow the fat to render.
Place the goose breast-side down on a rack in a preheated oven. Roast for 2–3 hours, turning it once during cooking. Baste several times with the pan juices.
Skim off excess fat as it renders during roasting.
Near the end of cooking, sprinkle the goose with cold water to make the skin especially crisp.
Carefully skim the remaining fat from the roasting juices, then thicken the gravy with a little stock and flour.
Serve with red cabbage, Brussels sprouts, potato dumplings, boiled potatoes, or apple compote.
Recipes & Videos
Why not try:
- Classic Roast Goose with Roast Potatoes and Gravy: Roast the goose until golden and cooked through, basting occasionally with the rendered fat. Serve with crispy roast potatoes, seasonal vegetables, stuffing and rich gravy.
- Roast Goose with Apple and Sage Stuffing: Fill the goose with a simple stuffing made with apple, sage, onion and breadcrumbs before roasting. Serve with roast potatoes, carrots and gravy.
- Roast Goose with Honey-Roasted Parsnips: Roast the goose until golden and crisp, collecting the rendered fat for the roast potatoes. Serve with honey-roasted parsnips, carrots, greens and rich gravy.
- Roast Goose with Red Cabbage and Apple: Roast the goose until the skin is crisp and golden. Serve with braised red cabbage, roasted potatoes and caramelised apples for a warming winter dinner.
- Roast Goose with Cranberry and Orange Glaze: Brush the goose with a simple cranberry and orange glaze towards the end of cooking. Serve with roast potatoes, carrots and seasonal greens.
- Roast Goose with Cider and Onion Gravy: Roast the goose until golden, then use the roasting juices to make a rich cider and onion gravy. Serve with creamy mash, roasted vegetables and stuffing.
- Roast Goose with Crispy Goose-Fat Potatoes: Roast the goose and reserve the rendered fat for the potatoes. Roast the potatoes in the goose fat until crisp and golden, then serve alongside the sliced goose with vegetables and gravy.
- Leftover Roast Goose Pie: Shred leftover roast goose and combine with leftover vegetables in a creamy sauce. Spoon into a pie dish, top with puff pastry and bake until golden and bubbling.
Ingredients
Goose (100%)
Allergen Advice: For allergens, see ingredients in BOLD
This meat may contain bone & shot although we have taken every care to ensure these have been removed.
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