Juicy, crispy roast goose

Whenever you are tempted to just pop a goose in a 180°C oven for 2 hours - please resist it.

If you want to turn a whole goose into a perfect holiday feast using conventional means and equipment, you need one thing above all: patience.

Three goals are pursued when roasting goose:

1. The meat should be juicy and not dry
2. The fat should be completely melted out
3. The skin should invariably be wafer-thin and crispy

Preparation:

• Rid the goose of the innards that usually come with it . . .
  

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