Cooking Guide

1. Remove the goose from all packaging and store in a refrigerator, along with the vacuum packed giblets
2. Remove the goose from the fridge, leave it to stand for 2 hours before cooking.
3. Sprinkle the with salt and pepper, and place on a roasting rack inside a deep roasting pan without foil. Place goose in a pre-heated oven 180ºC/160ºFan/350ºF/Gas Mark 4. After 30 minutes prick skin alongside each breast to release some of the juices.
4. Allow 35 minutes per kg for cooking.
5. During cooking you may choose to drain off the excess fat, which keeps well in a refrigerator or can be frozen. It makes delicious roast potatoes