We find this technique ensures no part of the goose is overcooked. The bird is first roasted whole at a high temperature before the legs are removed and slowly cooked. We recommend conserving any excess goose fat, as it makes the most delicious roast potatoes.

Ingredients

One whole goose

Olive oil

Salt

Method

Preheat your oven to 200C fanforced.

To prepare the goose, lightly prick the skin all over with a fork. This step will help to render the fat while the goose cooks, making for crisp skin. Season the bird all over with salt.

Place the goose onto a rack inside a roasting tray and pour two cups of water into the bottom of the tray. Roast the goose for 45 minutes.

Remove the goose from the oven and set to slightly cool. Turn the oven down to 160C. Carefully remove the legs from the goose and return them to the oven to roast for a further 35 minutes. Once you’re ready to serve, remove the breasts from the remaining body and return them to the oven for five minutes to gently warm through.

Carve the breasts into thick pieces and serve alongside the legs, with the remaining pan juices poured over the platter.