goose

#1
I have a 5kg goose to cook tomorrow. Never cooked goose before. Advice please.

Cheers.
 
#3
Google is your friend!
 
#4
Can't remember timings etc. but make sure you use a trivet to allow the fat to drain off the bird into the roasting dish. There is a lot of fat!! Then use the fat to cook the roast potatoes........Marvellous!
 
#5
Can't remember timings etc. but make sure you use a trivet to allow the fat to drain off the bird into the roasting dish. There is a lot of fat!! Then use the fat to cook the roast potatoes........Marvellous!
Save the giblets for SomTam peht!!
 

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#6
I sear the skin first by sticking the bird in a hot frying pan (or better still a wok) until the skin is slightly browned. You will need to move it around quite a bit. Stick an orange and a lemon with the skins pierced into the body cavity. Make sure you use a trivet or the goose will deep fry in its own fat. Strain and keep the fat for roasting your tatties!
 
#7
Save the giblets for SomTam peht!!
Acknowledged, but Christmas is the one time of year when I prefer not to have to put the Andrex in the freezer for the aftermath! :)
 

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