A succulent and juicy roasted goose full of flavour with a crispy skin. Save the precious goose fat for your roasts for the ultimate luxury this Christmas.
| Servings | 8 |
| Preparation time | 5 mins |
| Cooking time | 180 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 1 x Free Range Whole Goose approx. 4kg
- Salt, Pepper, Olive Oil
METHOD
- Preheat the oven to 220°C
- Brush the goose with olive oil, salt and pepper then place on an oven rack in a roasting dish
- Cook for 20 minutes at 220°C
- Reduce oven to 160°C and cover with foil. Cook for 2 ½ – 3 hours, basting every half hour
- Probe between breast and leg with skewer to make sure juice is clear
- If using a meat thermometer, ensure internal temperature reaches 70° C
- Remove from oven and allow to rest for 20 minutes before carving
