Roast goose is a luxury. It’s very fatty, which makes it succulent and tender, especially when served cold, but there is a considerable weight loss when goose is cooked an uncooked bird looks very deceiving.
Goose is seasonal from September to January and if you want a fresh bird you will need to order one. Allow just over 1 lb (450g) oven-ready weight per person. An average 10 lb (4.5kg) goose will serve 8 people.
Spoon stuffing of your choice into body cavity. Mixtures with fruit flavours like apple or prune are popular, or use sage and onion. Then truss or skewer closed.
Prick skin all over with a fork so fat drains off during roasting and rub the skin with salt. Place on a trivet in a roasting tin with just 3-4 tablespoons cold water in the tin.
Roast the goose in an oven heated to 425°F (220°C) or Gas no. 7 for 20 minutes. Then lower oven temperature to 350°F (180°C) or Gas no. 4 and roast, allowing 15 minutes per 1 lb (450g). Have the goose covered with a buttered paper during the first 40 minutes roasting time. Do not baste but pour or ladle off the fat as it accumulates in the tin.
Increase the oven temperature for the last 15 minutes roasting time to get a crisp, golden skin.
Roast goose goes well with red cabbage and apple, fried apple rings or apple sauce. Serve cold roast goose with Cumberland sauce or a salad including fruit such as oranges or apples and something crunchy like chicory or celery.