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:
- The meat should be juicy and not dry
- The fat should be completely melted out
- The skin should invariably be wafer-thin and crispy
- Rid the goose of the innards that usually come with it . . .