Goose

Cost

As goose production is small scale, produce is more likely to be organic or free range. This means that the price of the bird can be quite high, though buying direct from the farm should save some money.

Choosing your bird

Check the size of your oven before you buy your goose. A goose is often much longer than a turkey and needs a bigger oven and roasting tin.

Goose production is seasonal (September to Christmas) so goose is almost always fresh rather than frozen. Choose a bird that has creamy skin with no blue or brown tinges.

If you buy in September, you may get a gosling or green goose which has been fed on summer grass - ready to serve for the traditional Michaelmas Day feast on 29 September. This will be tender but may not be as big as older birds.

A goose bought at Christmas time will be much larger, although it may not be as succulent. At any time, the best birds will give to the touch if you press the spine.

Cooking your goose

The skin of a goose needs to be pricked thoroughly before cooking so that it is able to release excess fat. The bird should be roasted on a rack in a tray and the fat that accumulates should be drained from the pan regularly.

To guarantee crispy skin, turn the heat up right at the end of roasting and sprinkle a little water over the bird. The water will evaporate and leave the skin crispy.