Remove your prepared goose from the packaging, pat dry and
bring to room temperature.
Preheat your oven to 200°C for fan assisted or 220°C for ovens
without a fan (gas 7).
Place the goose on a wire rack on a roasting tray & season
the duck with fine sea salt.
Place the stuffed goose in the centre of your oven breast side
up and roast for 25 minutes until the skin starts to roast.
Reduce the heat to 130°C for fan assisted or 150°C for ovens
without a fan (gas 2) and continue cooking for a further 3 hours,
basting the roast from time to time with the juices from the tray.
The joint should reach a core temperature of minimum 65°C.
To finish, increase oven temperature to 200°C for fan assisted
or 220°C for ovens without a fan (gas 7) & roast for extra few
minutes to crisp the skin.
Leave to rest in a warm place for 30 minutes to relax the meat
Serve with roast potatoes, festive vegetables and cranberry