HOW TO ROAST A GOOSE
Our geese come from U Goose - a family owned and run farm in Llangothlin NSW.
INGREDIENTS |
METHOD |
1 x Goose Meat thermometer (recommended) Sea salt flakes SERVES 6-12 PEOPLE |
Preheat oven to 180C Prick the goose skin all over with a sharp knife and season generously with salt. Place the goose on a wire rack in a roasting tray. Roast goose, rotating breast side up to breast side down every 30 minutes. At each rotation carefully remove the rendered fat below throughout cooking. Roast for about an hour and forty-five minutes, or until the internal temperature reads 64C and the skin is brown and crisp. Rest for 30 minutes covered loosely in foil before carving. And for the love of lard, keep it in a jar in the fridge & use it for your future roast potatoes. |