Whole Free Range Goose (Christmas Pre-Order)

Whole Free Range Goose (Christmas Pre-Order)

DukesHill
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  • Please note: Christmas items with a Pre-order delivery option will arrive on December 23rd. Choose 'Pre-order' for Christmas or 'Standard' for normal delivery.

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**All orders delivered 20th December - pre-order by 16th December**

An absolute Christmas classic from Shropshire's DukesHill, their free range Christmas geese are delivered fresh from the farm on the 20th December, just in time for the big day. Free to roam the woodlands, grassland and ponds that surround their farm, these geese have been raised the old-fashioned way, grown slowly to maturity before being hand-plucked, "game hung" and dry-aged to deliver a succulent, rich flavour.

Goose has a much stronger, gamey flavour compared to turkey - much more similar to duck. What was once a popular option, only 200,000 geese hit the UK's Christmas dining tables each year, compared to a staggering 10 million turkeys. Be sure to roast on a wrack so the fat drains away and leaves perfectly crisp skin (the fat can be re-used for your potatoes!).

All of our birds come boxed with a recipe card, cooking guide and pop up timer.

Not sure what size you need? Check out our feeding guide below:

  • Small (3.5kg) - 4 - 6 people
  • Medium (4.5kg) - 6 - 8 people
  • Large (5.5kg) - 8 - 10 people

Holders of a prestigious Royal Warrant since 2003, DukesHill began producing their mouthwatering Wiltshire hams back in 1985, strictly adhering to traditional curing and smoking methods to create a showstopping table centrepiece for any special occasion. Since then, the range has expanded to include everything from traditionally made bacon, sausages & terrines, through to an exquisite range of slow cooked pork and even handmade ciders.

100% Goose. Approx. cooking times:

3.5kg – 2 hrs
4.5kg – 2-2 ½ hrs
5.5kg – 2 ¼ – 2 ½ hrs

For larger birds check every 15 minutes after 3 hrs.

Remove all packaging as soon as possible after receiving your turkey and store in a cool place. Remove and keep the giblets separately in a cool place.

Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. Avoid stuffing the main cavity as this will stop the turkey cooking properly. Instead, place an apple or peeled onion in the cavity.

Place the giblets around the bird (this helps achieve the tastiest gravy!) season with Malden Sea Salt and place the bird breast side down in the roasting tin. For Crowns keep the breast up.

Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures. After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.

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