Remove the goose from the fridge 2 hours before roasting.
Preheat your oven to 215°C for fan assisted or 225°C for ovens
without a fan.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Lightly score the breast and leg skin with the tip of a knife,
being careful not to damage the flesh.
Check all the giblets are removed and stuff the cavity with a
cut apple, an onion cut in half, the zest of an orange and some
Next, pour a litre of boiling water over the bird. This will
help crisp up the skin.
Rub the skin with good quality fine sea salt and place the bird
on a wire trivet, then place the tray in the oven.
Roast for 20 minutes then baste the bird with its own fat.
Reduce the temperature to 160°C fan assisted or 170°C for ovens
without a fan. Continue roasting for 45 minutes per kilo, basting
the goose every 15 or 20 minutes, reaching a minimum core
temperature of 62°C.
Place the goose onto a clean tray and keep warm by covering
with a sheet of tin foil. Rest for 30 minutes before carving.
Use the clear goose fat from the tray to make crisp roast
potatoes and parsnips.