Traditional Roast Goose

There's nothing more appetising than a traditional Roast Goose any time of the year. With our easy-to-follow recipe you can't go wrong.

10 mins
165 mins


  • 1 Gressingham® Goose
  • Oil
  • Salt
  • Pepper


  1. Preheat oven to 180oC, Fan 160oC, Gas Mark 4.
  2. Remove giblets etc and any spare fat from inside cavity.
  3. Use the spare fat to spread over the legs of the goose.
  4. Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg
  5. Place the goose 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. Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
  8. Remove the foil for the last 30 minutes of cook time. When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast
  9. All cooking appliances vary in performance, these are guidelines only.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.