Yorkshire Recipes

Crispy Roast Goose

Goose is relatively expensive but a little goes a long way. It is a rich, fairly fatty meat but it has a completely delicious flavour. Whatever you do, do not throw away the fat - it is perfect for roasting your spuds, in fact, once you have tasted potatoes roasted in goose fat, nothing will ever be quite the same!

by Annie Stirk
Serves 8

Ingredients:
1 x 5.4kg/3.5lb oven ready goose
a few bay leaves
salt
1 lemon, halved
1 large onion cut in four

Method
1. Remove the giblets from the goose and reserve for the gravy
2. Preheat the oven to 190C/375F/Gas Mark 5
3. Place a rack set over a roasting tin
4. Remove any excess fat from the cavity and push the onion, bay leaves and lemon inside
5. Pierce the skin of the goose with a skewer several times and then rub the goose skin with salt and place on the rack
6. Roast for 15 minutes per pound (450g) plus an extra 15 minutes
7. The goose will give off a large quantity of fat so it is really important that you keep draining the fat off as the goose cooks. Please be very careful when you do this as it can be quite a tricky operation
8. Remove the onion, bay leaves and lemon before serving
9. Once the goose is cooked allow it to rest for 15 - 20 minutes before you carve
10. Serve with spiced pears and a citrus stuffing which works well to cut through the fatty goose

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