Galantine of Goose

Gallantine of Goose, carved and ready to serve

Galantine of goose makes an impressive dish hot or cold. Deboning the goose may seem complicated but is rather simple when you know how, but make sure the goose is really cold when you start.

8-10 Portions
Prep: 45-60 minutes
Cook: 1 1/2 hours



  • 1 x 4-4.5kg goose (organic or free range preferably)
  • maldon salt and freshly ground black pepper
  • olive oil


  • 500g chicken mince (I like to mince the breast but leg meat will do)
  • 3 tbsp tomato paste
  • 4 tbsp pistachio nuts
  • 4 tbsp mixed fresh herbs finely chopped eg. Parsley, chives, thyme, sage etc.
  • 3 tbsp dried soft apricots, roughly chopped
  • 3 tbsp dried cranberries
  • 300g thick slice of ham, sliced into strips 1cm wide
  • maldon salt and freshly ground black pepper

Serving Suggestion

  • cooking juices
  • cranberry sauce or your choice of chutney


  1. To Debone the Goose: Place the goose on a chopping board breast side down. Using a sharp knife cut along the centre of the back of the goose. Scrape the skin and meat from the back bone and follow the bone to remove the meat from the carcass until you get to the top of the breast. Repeat this process with the other side of the goose being carefully not to cut through the skin. When you get to the top of the ribcage very carefully cut the top of the breastbone from the flesh so that the breast remains intact and the meat remains whole.
  2. Hold up one goose thigh up with one hand and scrape down the bone removing the flesh. Cut around the skin at the base of the leg and pull the bone out. Repeat this process with the other leg and wings, removing the wing tips (there isn't any worthwhile flesh there). Turn the legs and wings flesh inside the goose.
  3. Farce: Place the chicken mince in a bowl with the tomato paste, pistachio nuts, mixed herbs and seasoning. Mix the mixture together well with a wooden spoon so that all the ingredients are well combined.
  4. Preheat an oven to 200°C. Lay the boned goose skin side down. Spread the half the mince mixture over the centre of the goose. Scatter the apricots and cranberries over the mince and lay the ham slices lengthwise on the centre of the goose. Finish with the remaining mince. Bring the sides together sealing in the farce. Reform the goose into a cylinder shape and use a long skewer to secure the flesh together. If preparing in advance cover and refrigerate until ready to cook (the galantine can be prepared 1-2 days in advance dependant on its freshness).
  5. To Cook: Prick the skin all over with a small knife and rub in a generous amount of salt and a pinch of ground pepper. Place the galantine in an oven tray, breast side up. Season with salt and pepper, and place it on the centre shelf of the preheated oven and leave it to cook for 20 minutes. Reduce the heat to 180°C and continue to cook for 40 minutes. Turn the goose over, return to the oven and cook for a further 30-40 minutes. Then cook the goose breast side up for a further 10-20 minutes (if the skin is pale, increase the heat to 200C). Remove from the oven and allow it to rest for 15 minutes before serving or allow it to cool and refrigerate until ready to serve cold (prepare up to 2 days in advance).
  6. To Serve: Carefully pull the skewer from the goose and slice so that there are 2-3 slices per portion. Pour a little of the cooking juices over the slices (optional) and serve with your choice of accompaniments.