Waitrose Entertaining

Traditionally Reared Free Range Goose(5kg-6kg)

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  • This product is available between 20th December and 24th December
Traditionally Reared Free Range Goose
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£80.00(£16/kg)80.00
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  • This product is available between 20th December and 24th December
Free range geese are a traditional choice for Christmas celebrations. Mouthwateringly succulent, they have a rich, gamey flavour.

Energy

1341kJ
323kcal

Per Portion/PER 100g edible portion

Energy

1341kj
323kcal

16% RI

Fat

24.00 g

High

34% RI

Saturates

6.00 g

High

30% RI

Sugars

<0.5g

Low

<1% RI

Salt

0.17 g

Low

3% RI

RI = % of your daily reference intake

INGREDIENTS: goose.

Typical values as prepared. Contains 6 Servings

Typical valuesPER 100g edible portion
Energy1341kJ1341 kJ
Energy323kcal323 kcal
Fat24.0g24.0 g
Of which Saturates6.0g6.0 g
Carbohydrate<0.5g g
Carbohydrate<0.5gg
Of which Sugars<0.5g g
Of which Sugars<0.5gg
Fibre0.5g0.5 g
Protein26.0g26.0 g
Salt0.17g0.17 g

Origin Information

  • United Kingdom

Oven cook

Oven instructions: For best results cook in a Fan oven. Calculated cooking time for this goose is shown on the front price weight label. Size and thickness may vary, cook times are given as guidance. ……Preheat oven. Remove all packaging. Place the goose in a large roasting tin and generously brush the breast and legs with melted butter or oil. Season the bird with salt and freshly ground black pepper, and cover loosely with foil. Place in the centre of preheated oven, basting occasionally until golden brown. For the last 45 minutes of cooking time, remove the foil, baste the bird and cover each breast with overlapping rashers of unsmoked bacon, if desired. Return to the oven for the remaining cooking time. End of cooking: Remove from the oven. Pierce the thickest part of the thigh with a skewer to check that there is no pink meat and the juices run clear. If more cooking is required return it to the oven, checking every 15 minutes. Once cooked, remove from the oven, cover loosely with foil and allow to rest for 15-30 minutes before carving. (Time 35 mins per kg, Oven: 180, Fan: 170, Gas: Gas Mark 4)

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