Cooking with Goose

As goose is more fatty than chicken, it does not need to be barded or brushed with fat before cooking. Prick its skin well, and then pour over a kettleful of boiling water before placing the bird on a high rack in a roasting tin. This will allow it to stand clear of the fat that will be released as it cooks.

Place the goose into the bottom of an oven at 180°C/350°F/Gas Mk 4 and slow cook for 25 minutes per pound.

Alternatively, loosely wrap the bid in tinfoil and place it into the centre of the oven to cook at 205°C/400°F/Gas Mk 6, allowing 15 minutes per pound, plus an extra 15 minutes.

If practicable, pour off some of the fat halfway through the cooking.

To create a crispy skin, increase the heat for the last few minutes of cooking and splash the bird with cold water. The water droplets will quickly evaporate, leaving the skin delicately crisp.