I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!
Excellent recipe, but 1 point to make. Use the fat removed prior to cooking by making goose-fat pastry. For the pastry: remove the large, visible chunks of fat you'll see inside the raw goose. They are obvious. Put them in a pan with some cold water and heat very slowly until melted. Cool, then chill in the fridge. Lift off the fat; freeze it. For ordinary shortcrust pastry use 2oz of fat to 7oz of flour, plus salt as usual. Grate the frozen fat into the flour, rubbing in in the normal way, then binding with very cold water. Rest, then use. PS I always add some lemon juice before the cold water. (Goose fat has a very low boiling point, so it has to be frozen to make pastry). - 21 Jul 2008
I love goose at Christmas! The goose fat I collect lasts us all year and is very healthy fat being mono-unsaturated. Have a look at the nutrition and health page on this website. There are also some nice recipes! http://www.goosefat.co.uk/page/home - 12 Nov 2012
This is a great recipe for any time of year, and the gravy is absolutely gorgeous. - 21 Jul 2008