The roast goose remains the chef's favourite for the festive season. But we think it deserves to be a centre-piece to the roast dinner table all year round!
A roast goose has been part of the festive spread for many years. It has recently declined in popularity as we began to intensively rear turkeys, but until the 1960s it was our go-to main over the festive season. The rich, flavourful meat is a delicious alternative to turkey and a real crowd-pleaser.
However, the goose is the perfect all year round! Their fat is softer and melts at a lower temperature, making it particularly moist and unctuous. The melted fat is perfect for making roast potatoes and should definitely be saved for the purpose. When choosing a roast goose, bear in mind that it's a far bonier bird than a turkey and, weight for weight, it will feed fewer people.
A 4.5kg goose will feed six people, whereas a 6kg bird will feed 8-10. A good goose has pale, unblemished skin with a good layer of fat beneath.
Take your goose out of the fridge at least an hour before cooking, to make sure it is at room temperature. Remove the giblets and set them aside, but don't cut the trussing strings as they'll help to maintain the goose's shape while it's cooking.
There are two large lobes of fat inside the cavity that need to be removed before cooking; they can be rendered down to cook your roasties in. Save the giblets for gravy making, but remember to remove the liver as this can be incredibly bitter.
Goose roasting times:
There are plenty of celebrity chef roast goose recipes to choose from. The Hairy Bikers serve theirs with apples and rich cider gravy, while Raymond Blanc ensures that the breast doesn't dry out by roasting the legs separately.
Your leftover goose can be stored in the fridge for up to four days, or frozen for up to three months. The breast of the goose is best eaten cold as it can dry out when reheated - it's the perfect accompaniment.
If you have a passionate chef to shop for this season or fancy treating yourself, The Christmas Roast Dinner Box contains everything you need to bring some unique flavours to the main event. Our Roast Turkey Rub is delicious on all poultry and game, including goose. The box also contains Roast Potato Oil, a Pigs In Blankets Dust and a Brussels Sprout Dust.