goose meat

Goose meat is imported by Vogely, we work together with the best abattoirs.


Goose cooked to a crisp

Goose leg

Goose breast with bone

Goose breast

Nutritional information

Nutritional values Per 100g
KJ-Kcal 1422/340
Proteins 15,7
Carbohydrates 0,5
Fats 31


Roast goose with Christmas spices

Difficulty : Average

Cooking time : 3 hours and 30 minutes 

Ingredients 8 persons

  • 1 (4-5 kg) large goose, cut in half lengthwise by the butcher
  • 6 cm fresh gingerroot
  • 6 large cinnamon sticks
  • 6 pieces of star anise
  • 2 tsp whole cloves
  • olive oil
  • 2 oranges
  • red wine vinegar
Also needed:
  • Mortar
  • Roasting pan


The picked meat is delicious in salads and stews, or in place of leftover turkey in the leftovers section. Make a genius sprinkle by finely grinding leftover skin with breadcrumbs and toasting.


  1. Allow the meat to reach room temperature before cooking. Preheat the oven to 180 °C/gas oven setting 4. Peel and thinly slice the gingerroot and pound it together with the cinnamon sticks, star anise, cloves and a generous pinch of sea salt and black pepper in a mortar to a fairly coarse mixture. Rub the skin of half a goose with the mixture, place skin side up in the largest roasting tin you have and drizzle with oil. Place in the oven for 3 hours (depending on size), basting every hour with the juices from the roasting pan. After about 2 hours, cut the oranges in half and place them next to the goose.

  2. The goose is cooked when the meat detaches easily from the leg. Now you can do two things. To serve it hot, with a crispy skin and deliciously tender meat, you need to put the pieces on a board, flake the crispy leg meat and slice the breast fillet. Pour the roasting fat into a pot, let it cool and store it in the fridge for another time; for example, for my Perfect Baked Potatoes (see recipe in the book). Pour a generous splash of vinegar into the roasting pan, scrape the delicious residue from the bottom and drizzle it over your meat. Serve with boiled potatoes, vegetables and the usual garnish.

  3. The second option is to let the goose cool in the sled and store it in its own fat in the fridge for up to 2 days. That way, all you have to do is reheat it, and you can spend your time and oven space on other things on the big day. Preheat the oven to 180°C/gas oven setting 4 and put the sledge in for about 30 minutes, or until the goose is warm and crispy. Pick, slice and serve as described above.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved.