Preheat the oven to 220ºC/425ºF/Gas 7. Season the Goose cavity with fine sea salt and freshly milled black pepper; prick the skin all over with a fork so the fat can run out during cooking, rub all over with fine sea salt. Place the Goose on a rack in a large roasting tray, if you do not have a rack crumple up substantial amounts of tin foil and place in the tray under the goose, roast in the oven for 20 minutes. After 20 minutes cover the breast with tin foil and reduce the temperature to 180ºC/350ºF/Gas 4 and roast for 30 minutes per kg. Carefully drain the fat from the tray twice during cooking and reserve for later use. If you are uncomfortable lifting the tray to drain the fat you can use the double tray method and just swap the bird over.
Remove the covering foil 20 minutes before the end of the cooking time so that the skin can crisp sufficiently. Check that the meat is cooked by piercing the thigh with a skewer; the juices will run clear if the bird is properly cooked. If you have a meat thermometer it should read 80ºC when the bird is cooked. Carefully lift the Goose onto a warm serving plate or carving board and allow it to rest for at least 30 minutes before carving.
Donald Russell wishes to thank Paul Muddiman, former Executive Head Chef at Simpson’s in the Strand, for providing this recipe.
• Baste the Goose with a little cold water several times during cooking as this will encourage the fat to render and the skin to crisp. •To give your goose a bright, festive glaze simply brush the skin of the Goose with melted cranberry Jelly 15 minutes before the end of cooking.
Serve with braised red cabbage and Swiss dumplings
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