Ingredients

•   goose
•   green leek tops, chopped
• 1 apple, chopped
•   goose fat
• a little water
•   foil

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place chopped green leek tops and a chopped apple inside the cavity of the goose.
3. Prick the skin on the breast side and the fat gland under the wing.
4. Melt the goose fat in a pan with a little water, cool and pour over the goose.
5. Wrap a small piece of foil over each leg to prevent them from drying out, then lightly wrap the whole bird in foil. Place the goose on a rack (ideally a wedge-shaped rack) in the tin, or leave it in the tin.
6. Cook for 15 minutes per 450g/1lb plus 15 minutes. After the first hour, turn the goose so its back is facing upwards.
7. Unwrap the bird, except the legs, to brown it.
8. For the final 30 to 45 minutes of cooking, turn the goose breast upwards and uncover the breast to brown it. Baste with the surplus fat.
9. Lift the goose onto a carving dish and leave to rest, covered, for 20 minutes before serving.

Notes