Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Once a year

    Goose Cooking Tips

    Take the goose out of the fridge an hour before cooking, to make sure it's at room temperature.

    Prick the skin of the goose, the fat gland under the wing of the goose and around the back of the goose by the parsons nose. Rub salt and pepper over it, brush with olive oil or butter and then sprinkle with herbs if you choose.

    Place the goose on your rack breast side up, cover meat tin with foil and place in pre-heated oven

    After the first hour baste the goose and make sure the legs are still covered and that tne skin is not burning. Pour off surplus fat into a container. Turn the goose so the back is upwards. Unwrap the back of the goose to let it brown.

    Remember to keep the legs covered and place back into the oven.

    When cooked place the goose onto a carving dish to rest for approx. 20 minutes before carving - keeping the goose covered.

    Cooking temp 200 deg C

    Allow 15 mins per 500g plus 20 mins.

    Do not be afraid of over cooking your duck or goose. Their fat layer prevents drying and the crispier the better!