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cooked goose


Our Christmas Goose recipe is a delicious alternative to turkey. Be sure to try and use free range geese that have been allowed to mature on a natural diet. This yields the most succulent and flavoursome meat. This Christmas Goose recipe is for the centrepiece itself, I'd recommend serving with seasonal vegetables for a full spread.


  1. Remove your goose from the refrigerator, pat dry and bring to room temperature.
  2. Score the skin with a sharp knife being careful not to cut the flesh. Season with sea salt just prior to cooking.
  3. Pre-heat a griddle or heavy based frying pan to a low to medium heat and place the breasts skin side down onto the pan to render and crisp the skin, draining away any excess fat as it renders before searing. Transfer to a preheated oven that's 180°C for fan assisted or 200°C for ovens without a fan (gas 6) for approximately 15 minutes, reaching a core temperature of 54°C for pink goose meat before resting. (Save the goose fat for amazing roast potatoes).
  4. Leave to rest in a warm place for 10 minutes before carving.


Serve with potato and turnip gratin and a red wine sauce finished with a few blackcurrants.