A true festive classic, our goose is rich, succulent, and full of flavour. Perfect for Christmas or any special occasion, slow roasting ensures tender meat, crisp golden skin, and the bonus of plenty of goose fat for irresistible roast potatoes.
Ingredients
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1 x Free Range Goose (4–7 kg)
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Sea salt
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Freshly cracked black pepper
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Optional herbs: thyme, sage, or juniper
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250 ml water or stock for roasting tin
Preparation
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Bring to Room Temperature
Remove the goose from the fridge 1 hour before roasting. -
Prepare the Cavity & Skin
Remove any excess fat from the cavity — save it for roasting potatoes.
Prick the skin all over with a sharp skewer or knife, especially under the wings and thighs. Pierce the skin and fat only, not the meat. -
Season
Generously season the goose inside and out with salt, pepper, and any optional herbs like thyme, sage, or juniper. -
Set Up the Roasting Tin
Place the goose breast-side up on a rack in a large roasting tin. Add ~250 ml water or stock to the base to catch the fat and prevent burning.
Roasting Times
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Preheat oven: Fan 160°C / Conventional 180°C / Gas 4
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Rule of thumb: 30 minutes per kg + 30 minutes extra
| Goose Weight | Cooking Time |
|---|---|
| 4–5 kg | 2 hr 30 min – 3 hr |
| 5–6 kg | 3 hr – 3 hr 30 min |
| 6–7 kg | 3 hr 30 min – 4 hr |
Every 30–40 minutes, carefully spoon or pour off excess fat into a heatproof bowl — this can be strained and saved for roasting potatoes.
Check for Doneness
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Use a thermometer: insert into the thickest part of the thigh — 74°C (165°F) is perfect.
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No thermometer? Piercing the thigh should release clear juices, not pink.
Resting
Remove the goose from the oven, cover loosely with foil, and rest for 30–40 minutes before carving.
Use this time to crank up the oven and roast potatoes in the delicious goose fat.
Serving Notes & Tips
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Goose yields less meat than its weight suggests — plenty of bone and fat.
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Serves approximately:
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4–5 kg → 6 people
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6–7 kg → 8–10 people
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Save the rendered fat — it keeps for weeks in the fridge and makes the crispiest, most flavourful roast potatoes.
