Unfortunately, this deal has expired 2 minutes ago.
229°
Posted 31 December 2023
Lidl frozen Goose 4.2kg, with giblets, instore (Inverurie)
In store: Grampian ·
Shared by
Heidbummer
Joined in 2009
12
50
About this deal
This deal is expired. Here are some options that might interest you:
This is now half price.
Splendid deal on goose from Lidl and there is loads left in my local shop. I cooked this before Christmas for the first time and it was good.
Here is what I learned.
Everyone says there isn't a lot of meat on a goose. There is a huge cavity, but there was a lot of meat on this goose.
A lot of fat came off. However, after what I read on the internet, not as much as I was expecting. Goose fat has a high smoke point so I am currently frying anything that goes into a meat dish with it. It is a bit "goosy" which makes me wonder how they get the goosy ness out of the goose fat you buy and imagining chemical stripping and all sorts.
I made gravy with the giblets in the pressure cooker and frankly, it wasn't worth the faff.
It takes forever to defrost.
Ignore the instructions on the back where it says 3 -4 hours. Minus giblets this is just under 4kg. An hour a KG? I don't think so. I gave it a high heat 15 minute blast, covered it, then 25 minutes a kg, took the foil off, turned it over and gave it another 10minute blast to crisp up the underside. I used a rack and I drained off the fat several times, including emptying the cavity. Let it rest for 30 minutes.
Got a lot of neck skin which I cut off first. Also there are pads of fat at the entrance to the cavity which I removed. I rendered them to fry the stuff I served with it.
With all that fat, goose is very forgiving if you overcook it. Also, unlike chicken, it is okay to serve it a bit rare.
Splendid deal on goose from Lidl and there is loads left in my local shop. I cooked this before Christmas for the first time and it was good.
Here is what I learned.
Everyone says there isn't a lot of meat on a goose. There is a huge cavity, but there was a lot of meat on this goose.
A lot of fat came off. However, after what I read on the internet, not as much as I was expecting. Goose fat has a high smoke point so I am currently frying anything that goes into a meat dish with it. It is a bit "goosy" which makes me wonder how they get the goosy ness out of the goose fat you buy and imagining chemical stripping and all sorts.
I made gravy with the giblets in the pressure cooker and frankly, it wasn't worth the faff.
It takes forever to defrost.
Ignore the instructions on the back where it says 3 -4 hours. Minus giblets this is just under 4kg. An hour a KG? I don't think so. I gave it a high heat 15 minute blast, covered it, then 25 minutes a kg, took the foil off, turned it over and gave it another 10minute blast to crisp up the underside. I used a rack and I drained off the fat several times, including emptying the cavity. Let it rest for 30 minutes.
Got a lot of neck skin which I cut off first. Also there are pads of fat at the entrance to the cavity which I removed. I rendered them to fry the stuff I served with it.
With all that fat, goose is very forgiving if you overcook it. Also, unlike chicken, it is okay to serve it a bit rare.
Community Updates
Edited by Heidbummer, 31 December 2023
You may also like
Related Discussions
Related Categories
26 Comments
sorted byFollowing Nigel Slater. Stuffed with prunes soaked in brandy and chopped apples. He doesn't recommend a rack. Does recommend letting the skin dry before cooking. Similar timings as the OP, with a heat blast to start. Interesting to turn it over. Suggests apple sauce to serve with it.
Defrost takes 12 hours per kg in the fridge.