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Roast Goose

 Roast Goose 

    INGREDIENTS 

    Free Range Goose 

    Oil, salt & pepper to season 

    Horseradish to serve 

    Temperature Probe 

    PREPARATION

  1. Remove the goose from the fridge a couple of hours before cooking so that it has time to come up to room temperature.
  1. Prick the skin of the goose with a fork and then place on a colander to pour boiling water over in order to loosen the skin from the fat and pat dry.
  1. Place the goose on a deep tray with a trivet and season with salt, pepper, thyme, honey (if you like) and olive oil.

      COOKING TIPS 

  1. Preheat the oven to 220°C gas mark 8 and roast the goose for 20 minutes at this temperature.
  1. Drop the temperature to 180°c.
  1. Baste every 20 minutes.

Goose Size

Total Cooking Time

4kg

1hr 20mins

5kg

1hr 40mins

6kg

2hrs

 

      SLOW ROAST GOOSE 

      1. Start the oven at 220°C.

      2. Place some of your favourite vegetables in the bottom of the tray and sit            your goose on the top of them.

      3. Roast in the oven for 30 minutes and then drop the temperature to 160°C for a further 2½ hours (add 20 mins if 5kg and 40mins if 4kg)

      4. Remove from the tray and carefully place on a serving platter and leave to        rest.

 

       FINAL TIPS!

• Keep the excess fat and use it to roast your potatoes!
• Rest for at least 30 minutes on a different surface.
• Use the caramelised meaty bits and goose juices to make your gravy

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