Spice Roasted Organic Goose
Our geese produce meat that's unforgettable from the first taste - juicy, rich and sublimely earthy, with just the right amount of sweet fat. Put a modern twist on the tradtional with our spicy recipe...
Spice Roasted Organic Goose
Our geese produce meat that's unforgettable from the first taste - juicy, rich and sublimely earthy, with just the right amount of sweet fat. Put a modern twist on the tradtional with our spicy recipe...
- Serves: 4
- Prepare: 15 Minutes
- Cook: 1 Hour 30 Minutes
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC GOOSE?
Our geese are reared to Soil Association organic standards, we slowly grow our birds and they have the liberty to range freely and follow their natural instincts. You can really taste the difference in a bird that’s been grown this way - both the depth of flavour and the texture are second to none.
Ingredients
- 1 goose
- 1 large orange
- 1 small bunch of fresh rosemary
- 1 onion
- 1tbsp olive oil
For The Spice Mix
- 90g star anise
- 90g fennel seeds
- 75g coriander seeds
- 30g peppercorns
- 15g cloves
- 1 pinch of saffron
- 60g cinnamon
- 90g soft brown sugar
- 60g sea salt
Method
- Rest your bird on your side at room temperature whilst you make your spice mix
- Preheat your oven to 180°C
- Begin by making your spice mix. Blitz all of the ingredients together in a food processor until it is a fine powder. Pour your mix through a sieve to catch any large bits - remove as necessary
- Now it's time to tackle your bird. Grab a sharp knife and prick the fatty lump beneath both wings to allow the fat to run out when cooking. Rub your goose all over with your olive oil and follow by rubbing 2 heaped tablespoons of your spice mix all over its skin. Keep the rest back in case it needs topping up halfway through roasting, or, save it and use it another day, it works really well with all poultry
- Halve you onion and orange, and place in the cavity of your bird followed by your bunch of rosemary
- Roast in a large tray (large enough to cook your potatoes in later). Roast for 2 hours for a 4kg bird, and an extra 30 minutes per kg for birds larger than that
- Rest under two layers of foil for at least 20 minutes before carving
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC GOOSE?
Our geese are reared to Soil Association organic standards, we slowly grow our birds and they have the liberty to range freely and follow their natural instincts. You can really taste the difference in a bird that’s been grown this way - both the depth of flavour and the texture are second to none.
Frequently asked questions
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Absolutely! At The Organic Butchery we love to eat goose all year round, not just at Christmas. Goose meat has a rich intense flavour and is the perfect bird for roasting, we like to partner it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
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Goose and turkey are both delicious meats with the main difference being goose contains significantly higher fat content within the skin, with the meat remaining rather lean. Goose meat is a rich, tender, dark meat with an intense flavour. At The Organic Butchery, we think cooking a goose is really something very special indeed, so our frozen geese are available all year round, not just at Christmas.
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Goose meat is rich with an intense flavour, which is often compared to that of beef. All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.