How to Cook Goose for Christmas Dinner

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.

TO SERVE:

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

Why Choose Roast Goose This Christmas?

If you're looking for a change from the traditional turkey, roast goose offers a wonderfully rich and unique alternative. Known for its tender, juicy meat and crispy skin, goose brings a luxurious flavour to the Christmas table. It pairs beautifully with festive sides like roasted root vegetables, red cabbage, and spiced apple sauce, making it a true seasonal standout. Explore more about our premium, free-range geese on our Christmas poultry page, and discover why goose might just become your new holiday favourite.

Christmas Goose Recipe

Cooking a goose may seem daunting, but with the right recipe, it's simpler than you think. Our Christmas goose recipe guides you through each step, ensuring that you achieve crispy skin and tender meat. The key is to score the skin, season well, and allow enough cooking time for the meat to become succulent while the fat renders down. Follow our recipe, and your Christmas goose will be the talk of the table, offering rich flavours and a beautiful presentation.