Our Yorkshire geese are locally reared by David Heap and his family at Flowery Fields, near Holmfirth. Goose is a rich and dark meat with an intense flavour.
Sizing and servings: A goose, though a large bird, will not serve as many people as you would expect. Allow 600g per person, when calculating from raw weight. The goose is fatty and the meat is a rich delicacy! People often have another mild flavoured meat to serve with their goose.
Preparation: Lightly score the breasts and the legs with a sharp knife in a diamond pattern to help release the fat during cooking. For crisper skin brown the bird in a large frying pan first over a high heat using a couple of teaspoons of olive oil. Once browned place in a roasting tin and drizzle with honey and thyme leaves.
Roasting Guide: Pre-heat your oven to its highest temperature and place your goose in the oven at this temperature for 15 minutes. Reduce to 190°C / 375°F / Gas 5 and allow 2.5 – 3 hours for a medium bird (4.5 – 5.3kg), 3 – 3.5 hours for large (5.4kg ). Reduce the timings if you prefer your meat served medium. The juices from the fattest parts will run clear when fully cooked. We never recommend stuffing the cavity of birds with meat stuffing as it takes longer to fully cook. Roll your stuffing into balls and place around the roast about 30 minutes before removing from the oven. Try fruits and sweet vegetables and fresh herbs to help infuse the meat and flavour the gravy. Rest for at least 30 minutes before serving, covered and in a warm place.
Goose Fat: Expect lots of fat in the base of your tin! This may need to be poured off several times during cooking. Strain this through a sieve and decant into jars that will keep refrigerated for up to 3 months. Use this for roasting your potatoes in for heavenly golden roasties!