Method Prep:20min › Cook:3hr › Extra time:10min › Ready in:3hr30min
Preheat the oven to 200 C / Gas mark 6.
Prick the skin on the goose breasts really well. Cover the legs with some of the spare fat from the goose (if available) to prevent them from drying and burning
Mix together the ingredients for the spice rub and massage into the skin of the goose.
To make the stuffing, core and cut the apples into slices. Fry the apples gently in the goose fat or oil in batches in a large pan until lightly browned all over. Sprinkle with the brandy or calvados and cinnamon.
Stuff the goose cavity with the apple mixture. Place the goose on a large sheet of foil. Make a parcel around the goose with a small hole (1/4 - 1/2 inch) at the bottom to allow the excess fat to escape. Make a fold over the legs as it will help to ensure that they do not burn. Place the goose in a roasting tin, breast up, on a trivet if you have one. If no trivet just place the goose wrapped in the foil, in the roasting tin with the hole in the foil just off the bottom to allow to drain.
Place tin in the preheated oven. Cook for 15 mins per 450g (1 lb), plus a further 20 minutes. Baste hourly and ensure the legs remain covered. For the last 45 minutes uncover the breast to crisp the top skin by opening the foil and folding it back; leave the foil protecting the legs. Baste well.
Once cooked, lift the goose onto a carving dish and put in a warm place for 20 to 30 minutes to rest. ENJOY! Don't forget to use the goose fat to roast the best potatoes ever, and the giblets to make the gravy.