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Food glossary

Goose

Goose

A popular alternative to turkey at Christmas, has plenty of flavour and is a dark, rich and close-textured meat. Goose is often thought of as having a high fat content but the fat is mainly under the skin and not in the meat. Therefore during cooking the fat melts and naturally bastes the meat, keeping it succulent and moist. Whole free range goose, from a farm in East Anglia, is available from Waitrose. Goose has a small proportion of meat to bone so allow at least 700g per serving.

Uses: Roast and serve for a family Sunday roast or a festive occasion. The traditional accompaniments to goose include tangy cherry or apple sauce which compliments the rich meat. Stuffing made with dried fruits such as prunes and apricots are also good served with goose.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw poultry that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging and place on a wire rack in a roasting tin, this allows any excess fat to drip away during the cooking time.

To cook: Preheat the oven to 180C, gas mark 4. Roast the goose for 20 minutes per 500g plus 20 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Allow the goose to stand for 10-15 minutes after cooking to allow the meat to relax before carving. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.