Ingredients

• 10lb/4.5kg goose
•   salt
•   freshly ground black pepper
•   lemon, cut
• 1 tbsp/15ml honey
• 1pt/570ml stock, made from goose giblets (without the liver) or chicken stock
•   watercress, small bunch, to garnish

Method

1. Wipe the goose all over with a damp, clean cloth. Season the inside with salt and pepper and rub with cut lemon.
2. Set the oven to 190°C/375°F/gas mark 5.
3. Weigh the goose and establish the cooking time. Allow 15 minutes per 1lb/450g, plus 15 minutes extra.
4. Prick the goose all over and sprinkle with salt. Place on a wire rack over a roasting pan. Roast it for 30 minutes, then reduce the heat to 180°C/350°F/gas mark 4 and roast for the remaining cooking time. Baste the bird occasionally, but do not worry if you forget to do so as goose is very fatty. Every so often remove fat from the roasting pan with a plastic baster. If the goose gets too dark, cover it with foil.
5. About 10 minutes before the bird is cooked, remove it from the oven and spread the honey over the skin. This will help make it crisp. When the goose is cooked (juices should run clear when the thigh is pierced with a skewer), let it stand for 15 minutes on a serving dish before carving.
6. Meanwhile, carefully spoon off all the fat in the roasting pan, leaving the cooking juices behind. Scrape off and discard any burnt pieces stuck to the bottom of the pan. Add the stock and bring up to the boil, whisking well, and simmer for about 15 minutes. Increase the heat and boil until syrupy. Season to taste and boil for 30 seconds. Strain into a warm gravy boat.
7. Garnish the goose with watercress and serve the gravy and cherry sauce separately.

Notes