Free Range Goose

Goose is becoming more and more popular as a Christmas dinner centrepiece, in fact goose predates turkey by several centuries as the traditional Christmas bird in Great Britain. Ours come from Otter Valley Poultry in Devon where Ross Gardner has built a wonderful reputation for the quality of his table bids.

Ross and his team are as passionate about their geese as we are about our turkeys. The geese are reared free range and processed on farm, dry plucked, waxed and hung for ten days to allow the full flavour to develop.

Please order the size you require, shipping is £7.50 to all Cornish postcodes and will be applied automatically during the checkout process. Unfortunately, due to courier regulations, we cannot deliver outside of Cornwall at the moment.

Your bird will be delivered by our courier on Friday 22nd or Saturday 23rd December, please refrigerate until the day you intend to cook.

Cooking your goose

Goose is naturally a much fatter bird than turkey so there is no chance of it drying out – the only danger is in overcooking the legs as they take less time than the breast.

For perfect results follow our instructions and not only will your goose be prefectly cooked but you will be rewarded with some exquisite goose fat in which you can cook your roast potatoes for a flavour like no other.

Take your goose out of the fridge two hours before you want to start cooking it to allow it to come up to room temperature. Prick the skin all over with a fork and rub in some salt and pepper – this helps release the fat ensuring a crispy skin and plenty of fat for your roast potatoes. Smear the legs in butter and wrap in foil leaving the rest of the bird uncovered, this will stop the legs from drying out. Remove the foil for the last 20 minutes to brown the skin on the legs. Every now and then baste the breast with the fat and pour off the surplus. Once the cooking time is up rest in a warm place for 30 minutes to let the meat relax (warming oven in an Aga is ideal), then carve either from the breast or remove complete breasts and carve across the grain into slices.

Cooking times

Preheat oven to 180°C (Gas mark 4)

Cook for 15 minutes per 450g/1lb and add 20 minutes cooking time at the end. For example: