Gressingham Free Range Geese are from Oxfordshire. From Early Summer until Autumn they graze on fresh grass and wheat which are supplemented with minerals.
All Peach Croft Farm Geese are free range, enjoying and benefiting from grazing in grassy paddocks. They grow slowly to full maturity, are fed only on a natural diet and are available from Christmas through to the end of December.
Please note due to the UK’s severe outbreak of Avian Influence many geese producers took the decision to prepare and freeze the geese at the start of November. This would guarantee supply. The alternative was to run the risk of AI taking hold of the farmers stocks leaving zero supply which would be financially very hard for the farmer. All geese will be supply defrosted.
Guidelines for cooking a Peach Croft Free Range Goose
As soon as possible, after you’ve collected your goose or it has been delivered, remove all packaging and store in a refrigerator. The giblets will come to you vacuumed packed and they should also be stored in the refrigerator. Cook the goose on or before the use by date shown on the label.
Remove the goose from the fridge, leave it to stand for 2 hours before cooking.
The geese are trussed with a simple trussing band, which is best removed before cooking. We advise not to stuff the cavity as this will hinder the proper cooking of the goose, but you may choose to put an apple or peeled onion inside.
Sprinkle the goose with salt and pepper, and place goose on a roasting rack or small cake rake inside a deep roasting pan without foil. Place goose in a pre-heated oven 180ºC/350ºF, Gas Mark 4. After 30 minutes prick skin alongside each breast which releases some of the meat juices.
Allow 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over cooking. As individual oven temperatures vary it is advisable to test the bird between two thirds to three quarters through the cooking time. Prick the breast and thigh and if the juices run clear then the goose is cooked and should be removed from the oven and rested prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again. During cooking you may choose to drain off the excess fat, which keeps well in a refrigerator or can be frozen. This fat is invaluable for cooking roast potatoes with a delicious flavour, or it can be used to make an exceptionally light pastry.
Suggested cooking times (remember ovens vary greatly)
Weight Kg Without Foil Hours/mins
4 2 hrs 10 mins
5 2 hrs 45 mins
6 3 hrs 20 mins
7 3 hrs 55 mins
Carving made easy:
• Hold the leg by the end knuckle, cut close to the body and twist off.
• Carve this leg meat.
• To carve the breast meat start from the outside working to the breastbone in the middle.
• Repeat for the other side.
