Preheat the oven to 240?C, 220?C Fan or Gas Mark 9.
Brush a small amount of oil all over and season. Prick a couple of holes in the fatty part under the wings and remove excess fat from the entrance of the cavity.
Place tin foil on the legs.
Place the goose on top of the onion and carrot.
Place in the oven and after 10 minutes, reduce the heat to 180?C, 160?C Fan, Gas
Mark 4. Cook for 30 mins per kilo for well done. Remove the excess fat every now and then and use it to cook your roast potatoes. Allow to rest for 30 mins.
Remove the fat at the end and any small amount of meat juices that are left can be added to your gravy.
(Optional: You can turn the bird upside down for approx 30mins during the cooking time to ensure the breast meat stays moist.)
Roast Potatoes
Makes as many as you like!
Ingredients:
Rooster potatoes
Goose or duck fat or olive oil and butter
method:
Peel the potatoes and cut into uniform sizes
Place in a pot and over generously with cold water and bring to the boil – boil for 2-3 minutes
Drain in a colander and cover with a teatowel whilst you shake the colander over the sink to roughen up the edges of the potatoes
Place the goose fat in a roasting dish in the oven for 5 minutes or until the fat is very hot
Carefully remove from the oven and add the potatoes immediately – you should hear a sizzle
Roast for 1-2.5 hours shaking the roasting dish every now and then
They should be golden brown and crispy when you are ready to serve
