Order your Free range goose online for home delivery or collection from the farm
Traditionally reared from day old goslings these free range geese feed on grass, home grown wheat, potatoes and corn without the use of additives or growth promoters. Dry plucked and hung in a chilled environment for 7-10days – the result is a delicious traditional centrepiece for your festive table. Goose meat contains a low proportion of saturated fats and only a trace of cholseterol. Goose fat is great for roasting potatoes and can be frozen for later use. Each bird comes with cooking instructions.
Recipe Suggestion 1: Classic roast Goose with cider gravy
Prep: 30 mins
Cook: 3 hours 30 mins, plus resting
Serves: 6 – 8
4-5kg/9-11lb 4 oz oven-ready goose, trussed for roasting
6 small onion, halved
3 bay leaf
2 tbsp sunflower oil
For the cider gravy:
1 tbsp sunflower oil
goose neck, chopped into a few pieces
2 carrot, cut into small chunks
2 onion, chopped
2 bay leaf
small bunch thyme
500ml bottle cider
1l chicken stock
4 tbsp plain flour
- Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.
- Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don’t worry about whether it’s done – the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
- To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
- Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.
- Serve the goose on a platter with the herby onions from the cavity scattered around.
Recipe Suggestion 2: Spiced roast goose
Prep & Cook: 3 hours 45 mins
1 x 4 kg whole goose, (ask your butcher for the giblets, too)
½ a bunch of fresh rosemary
3 sticks of celery
1 handful of fresh bay leaves
1 lug of port
2 heaped tablespoons plain flour
1 litre chicken stock , preferably organic
FOR THE SPICE MIX:
90 g star anise
90 g fennel seeds
75 g coriander seeds
30 g Sichuan pepper
15 g cloves
60 g cinnamon sticks
1 large pinch of saffron
90 g soft brown sugar
60 g sea salt
30 g whole black peppercorns
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve. With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out. Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats. Prick the clementine all over with a sharp knife, then place into the goose’s cavity with a few rosemary sprigs.
- Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven. Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
- When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat. Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
- When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes. Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
- Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!). Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat. Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.