Goose

Unfortunately due to the Avian Influenza epidemic there will be no fresh Gressingham Geese available this year.

Preparation & Usage

  1. After thoroughly defrosting the goose in the refrigerator preheat your oven to 180ºC, Fan 160ºc, Gas Mark 4.
  2. Remove all the packaging.
  3. Take the giblets out of the body cavity (they're useful for making stock).
  4. Weigh the goose without the giblets. It's important to do this - don't just use the weight on the bag as this includes the giblets.
  5. Place on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin.
  6. Cover loosely with foil and place in the middle of the preheated oven.
  7. Roast the goose for 30 minutes per 1kg.
  8. Carefully pour off the goose fat occasionally. This can be kept to make crispy roast potatoes.
  9. Remove the foil for the last 30 minutes cook time then remove the goose from the oven, check the juices run clear when pierced with a fork or skewer. If the juices do not run clear return to over for a further 15 minutes and check juices again.
  10. When the goose is cooked remove from the oven and rest for 20 minutes before carving.

Nutrition

Typical values Per 100g Per 125g serving
Energy (kj) 1527 1908
(kcal) 368 460
Fat 28.8g 36.0g
of which Saturates 7.1g 8.9g
Carbohydrate 0.1g 0.13g
of which Sugars 0.1g 0.13g
Fibre <0.5g 0.63g
Protein 27.2g 34.0g
Salt 0.23g 0.28g