Goose & Fruit Christmas Roast Recipe Kit

About the Recipe Kit

The Goose & Fruit Christmas Roast Recipe Kit reintroduces a timeless Christmas tradition in a way that feels generous, refined, and achievable. Goose has long held a place of honor on European holiday tables, prized for its richness and celebratory presence. Pairing it with fruit is the key to balance: Corsican clementines bring brightness and fragrance, while ripe Comice pears soften and caramelize as they roast, gently cutting through the goose’s depth.

This kit includes double portions of fruit, allowing for generous stuffing, roasting, and serving alongside the bird. A finishing splash of champagne vinegar from Oliviers & Co lifts the rendered juices, creating a glossy, aromatic sauce without the need for heavy accompaniments. Designed as a true Christmas centrepiece, this recipe kit is ideal for hosts looking to serve something memorable, traditional, and deeply festive.

What’s in This Recipe Kit

• Whole Goose for Roasting (approx. 4.7kg)
• 2 x Fresh Corsican Clementines from France – Total 10 pcs
• 2 x Fresh Comice Pears from France –Total of 4 pcs
• Oliviers & Co Specialty Vinegar with Champagne

Suggested Recipe: Christmas Goose with Clementines & Pears

Serves: 6–8 Total Time: Approx. 3–3.5 hours (including resting)

Method

• Preheat oven to 170°C. Pat the goose completely dry and season generously with salt and pepper inside and out.
• Lightly prick the skin all over (avoiding the meat) to help render excess fat during roasting.
• Halve the clementines and quarter the pears. Place half of the fruit inside the cavity and scatter the rest around the roasting tray.
• Roast the goose breast-side up, draining excess fat from the tray every 30–40 minutes.
• Roast for approximately 2.5–3 hours, until the skin is deep golden and crisp. Increase heat slightly in the final 20 minutes if needed.
• Remove from the oven and rest for at least 20 minutes before carving.
• Deglaze the pan juices with a small splash of champagne vinegar, stirring to create a fragrant, glossy sauce.

To Serve Carve the goose and spoon over the citrus- and pear-scented pan juices. Serve simply—the richness of the goose and the sweetness of the fruit do the work.

Storage Instructions

Keep goose refrigerated at 0–4°C and cook before the use-by date.

Store fresh fruit refrigerated and dry.

Keep vinegar sealed in a cool, dark place.