Frozen Goose in LIDL's

DorsetDude

DorsetDude

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Ive spotted some, for about £10 I think. Maybe just the breast not sure. Anyway, anyone tried one and the best way to cook it? thaw it? what veg with it? Red cabbage with apple maybe? Parsnips and roast spuds?

Never had goose before and time to try it I reckon.

Suggestions wlecome!

Cheers
 
It's a Crown. We bought one (and have had them before) and they are very nice indeed. All the cooking instructions will be on the pack but it's no more complicated than roasting a chicken to be honest. Great value.
 
I tried one years ago, I would not have another. Far too greasy for me, plus I did not like the meat. I don't know what the ones from Lidl are like, don't shop there.
 
Just the crown I think. Goose is nice, a bit different and will probably get one to go with our turkey!

Defrost first, ideally overnight, ideally at room temp when you cook it. Cook as per instructions but keep an eye on it as ovens vary. When cooked, let it sit for 30 mins to rest (if you cover skin will go soggy so just leave in a warm part of the kitchen, will still be warm).

I have only done whole goose before, so you will get less fat from this but do check every 30 mins and drain the fat off - both for safety and also as it will be perfect for roasties.

Just have what veg you like, red cabbage goes well, apple sauce is the traditional sauce.
 
I think I would prefer Duck, rather than Goose. Preferences, Crispy or with Orange sauce. But if it was for Xmas, roasted of course.
 
Wonder what the left over goose curry will be like? May not work as well as with turkey.
 
DorsetDude said:
Wonder what the left over goose curry will be like? May not work as well as with turkey.
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I made Turkey fried rice with curry sauce, with left over Xmas Turkey one year. The fried rice and curry sauce was lovely, but the Turkey was too dry and tough.
 
jonbeeza said:
Far too greasy for me, plus I did not like the meat.
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It wasn't roasted properly then. You should have all the fat in the roasting tray at the end where the potatoes or other root veg are, nice tender meat and crispy skin. It's great.
 
david357 said:
Best way to roast a goose is on a toast rack in the roasting tin, which lets all the excess fat drain into the tin, which you can then use to roast the potatoes.
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That's exactly what I was going to say. You get so much fat dripping off it, you need to ensure it isn't sitting in a pool of fat.
 
I always do the cooking in ours, and the missus shouts when things in the oven need turning. I was always afraid she would shout, "your Goose is cooked". Maybe that is why, I tend not to cook Goose anymore. :rolleyes:
 
DorsetDude said:
Wonder what the left over goose curry will be like? May not work as well as with turkey.
Click to expand...

We have whole goose most years (venison this year for a change) and left over goose curry is delicious. Goose is a wonderful, flavoursome meat, and, as others have said, not greasy at all if correctly cooked.

Edited to add, although it is very good in curry, the left-overs are even better in soup, especially if you have a whole bird so that you can make stock to base it on.
 
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Well it's an ill wind - I've had a piece of beef in the cold smoker for 11 hours now (along with a salami & some cheese) ready to cook for the family tomorrow night. :D
 
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