ver inside and outside of goose then fill with seasoning, securing
o 350\u00b0F.
Rinse goose inside and out; pat dry
ieces, and reserve. Rinse goose inside and out, and pat
emove giblets and neck from goose.
Remove excess fat from
e pork mince, the goose liver (if using)
If your goose is frozen, place in the
aper towels. Let the goose sit at room temperature for
o 325\u00b0F. Season the goose (or duck) inside and out
he goose breast on top and season with salt and pepper. Roast
n a generous amount of goose fat.
Pour in enough
nside cavity and prick the goose all over with a fork
ke the skin of the goose all over. Dont pierce the
00b0F.
Remove giblets from goose. Remove loose fat from around
o 350 F.
place goose on a rack in a
ll excess fat from the goose (keep the fat to render
br>Stuff, truss and tie goose.
Prick bird all over
ny excess fat around the goose's neck and cavity.
o 400\u00b0F. Score the goose skin with a sharp knife
heart, and gizzard from the goose. Wash the bird inside and
00b0F.
Remove giblets from goose to use another time or