Roast Goose

Roasting a goose needn’t be daunting. All it really requires is a little confidence. Here’s what you need.

2.6 kg goose (5 to 6 lb), washed under cold water and patted dry

3 tsp salt

Preheat your oven to 300˚F, and prepare a large roasting pan with a wire trivet.

Place the goose breast-side up on a cutting board, and with a sharp knife, carefully score diagonal lines into the goose skin on the breast—being very careful not to cut into the meat. Next, with the tip of a sharp knife, prick the entire surface of the goose’s skin (top and bottom), being careful not to pierce the meat.

Sprinkle the goose with salt (including the cavity), and rub it into the skin. Next, fold the wings under the goose, and truss the legs together with butcher’s twine. Place the goose breast-side up on the trivet, and place in the preheated oven.

After 1 hour, flip the goose breast-side down, prick the skin all over and roast for a second hour. Flip the goose breast-side up, prick the skin and roast for a third hour. Flip the goose breast-side down, prick the skin and roast for 50 minutes. Raise the temp to 400˚F, flip the goose breast-side up and roast for 10 minutes. Brush on your glaze (see recipe), and roast for 7 minutes more. Remove from the oven, and let rest 15 minutes before carving.