On the day of roasting, remove your crown from the packaging,
pat dry and bring to room temperature. Make a note of the weight
from the label.
Carefully score the skin with a sharp knife then over a sink
scald the goose crown with a litre of boiling water, leave to air
dry then massage with sea salt & a little oil.
Preheat your oven to 210°C for fan assisted or 230°C for ovens
without a fan (gas 8).
Place the crown breast side upwards & roast for 30 minutes,
then reduce the heat to 160°C fan assisted or 180°C without a fan
(gas 4) & continue to roast for an additional 30-45 minutes.
The internal core temperature should read 58°C.
Cover with foil & rest for an hour or so.
Pot Roast Leg Parcels:
Preheat your oven to 120°C for fan assisted or 140°C for ovens
without a fan (gas 2).
Place parcels onto roasting tray on a bed of chopped onion,
carrot & celery & cover with foil.
Slow roast for 3½ hours until tender when pierced with a
To finish increase oven temperature of the oven to 210°C for
fan assisted or 230°C for ovens without a fan (gas 8) & roast
uncovered for 10 minutes until nice & brown.
Serve with cranberry & bread sauces, roast potatoes & a
selection of seasonal vegetables.