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whole goose raw


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 recipe is for the centrepiece itself, I'd recommend serving with seasonal vegetables for a full spread.



  1. Remove your goose from the packaging, prick the skin all over with a fork then scald the skin by pouring a kettle full of boiling water over the bird resting on a wire rack over the sink, then leave to air dry for an hour before seasoning with good quality sea salt. Then transfer on a wire rack to a large roasting tray.
  2. Preheat your oven to 150°C for fan assisted or 170°C for ovens without a fan (gas 4)
  3. Place in the centre of the oven and roast 45 minutes per kg basting with its own fat regularly whilst roasting.
  4. Increase oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8) for the final 30 minutes to crisp the skin, brushing with honey for the final few minutes works really well on goose.
  5. The core temperature should be minimum of 65°C before resting.
  6. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
  7. Carefully drain the goose fat into a clean container & reserve for further use.
  8. Rest the goose for a minimum of 30 minutes before carving.