Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition.
It might be that I just like duck better, the breast was flavourless & the only thing that my partner liked was the skin which was crispy. - 21 Jul 2008
I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compared to what I have had before). I suggest people who try to cook goose for the first time should realise that a goose of same weight of a turkey would give less meat. It is harder to carve than a turkey too. I served 10 people with this goose, and each person barely got 2 pieces of meat. I took the left over home and picked out the rest of meat and cooked a soup. The next day my family of 4 had a soup noodle with goose meat -- chinese style. - 21 Jul 2008
goose will definately be a regular dish on my table with this recipe! DELICIOUS!! - 21 Jul 2008