Ingredients
- 1 (about 10lb) goose, wiped clean, skin rubbed with flour, salt and pepper, pricked all over with a fork
- sage and onion stuffing
- flour, for rubbing into skin and for gravy
- salt and pepper
- a splash water
- a drop wine
- stock, enough to make a thin gravy
- potatoes, cut into biggish chunks, brought just to the boil in cold salted water then drained
- goose fat, drained from the roasting tin, heated
Method
- Prepare the sage and onion stuffing. Fill the neck end of the goose with stuffing, wrap the flap of skin under the bird and secure with skewers. Cook the remaining stuffing separately in the oven.
- Wipe the bird, then rub flour, salt and pepper all over the skin. Prick the skin all over with a fork so the fat can escape.
- Place the goose breast-down in a roasting tin. Start in a hot oven at 425°F/220°C/gas mark 7 for the first half hour.
- Turn the oven down to 350°–375°F/180°–190°C/gas mark 4–5. Add a splash of water to the roasting tin and cook for about 1½ hours.
- Turn the bird over breast-up and cook for a further 1½ to 2 hours, until the juices run clear when a skewer is inserted into the thickest part of the leg.
- Remove the goose and leave it to rest on a large plate while you make the gravy.
- Pour off most of the fat from the roasting tin. Stir in a good spoonful of plain flour and cook until golden. Add a drop of wine and enough stock to make a thin gravy. Season with salt and pepper and leave to simmer until ready to serve.
- For roast potatoes: drain about 4 inches of goose fat from the roasting tin and heat it. Cut potatoes into biggish chunks, bring to the boil in cold salted water, then drain. Toss the potatoes in the hot goose fat and roast at the top of the oven for about 1½ hours, turning now and then, until crisp and golden.
Notes
Cook a couple at a time for family, three for guests. Use the same sage and onion stuffing as for pork — stuff some in the neck end, cook the rest separately. Wrap the skin flap under the bird and secure with skewers. Rub flour, salt and pepper into the skin, then prick all over with a fork to release the fat. Start breast-down to keep the breast moist. Start with a hot oven (425°F/220°C/gas mark 7) for the first half hour, then turn down to medium (350°–375°F/180°–190°C/gas mark 4–5) and cook for about 1½ hours. Turn breast-up and cook for another 1½ to 2 hours until juices run clear when skewered in the thickest part of the leg. Rest on a plate while making gravy. For gravy: pour off most fat, stir in a spoonful of plain flour and cook until golden, add a drop of wine and enough stock for a thin gravy, season with salt and pepper and simmer. Serve with asparagus and new green peas. For roast potatoes in goose fat: cut potatoes into biggish chunks, bring to the boil in cold salted water then drain. Toss in hot goose fat (drain about 4 inches from the roasting tin) and roast at the top of the oven for about 1½ hours, turning occasionally until crisp and golden.