christmas goose

Expert tips for the perfect Christmas goose and duck

Expert tips for the perfect Christmas goose and duck

Local premium butcher, Parson’s Nose, shares their tips for the ultimate Christmas goose and duck to impress all your guests…


  1. Your goose should be room temperature before cooking so make sure to leave the bird out of the fridge for at least an hour before you plan to cook.  
  2. Your oven should be pre-heated to 180°C. Poke small holes in the skin (being careful to avoid piercing the meat) and season with salt and pepper and herbs of your choosing.  
  3. Put the bird into an oven on a rack in a large tray. Leave to roast for 3-4 hours, depending on the size of your bird.  
  4. Use any excess fat to drizzle over your potatoes to roast to provide the perfect accompaniment to your Christmas roast. Before serving, allow to rest and cool.  


  1. For the perfect roast duck, make sure the bird is at room temperature before cooking. To achieve this take your duck out of the fridge between 1 and 2 hours before you plan on putting it in the oven.
  2. Use a skewer to gently pierce the skin all over the duck and apply salt and pepper to your liking. Ensure your oven has been pre-heated to 180°C. Place the bird in the oven and cook for 1.5 – 2 hours. It is best to use a rack over a baking tray to catch the juice and put the bird on the rack (this also helps if you’re planning to make gravy). To check that your duck is roasting nicely, the juices should run clear when done.
  3. Before serving, allow to rest for at least 20 minutes. Serve alongside other Christmas trimmings such
as roast potatoes, Brussels sprouts and pigs in blankets (also available from Parson’s Nose).

Shop local! Parson’s Nose is a premium London butcher and grocer with stores in Fulham, South Kensington and Putney and offering 7 day/week delivery across South West London. Nationwide delivery is available through the jam-packed online shop. Click here for their Christmas range!