33 minutes a KG (2.2lb in a KG)
Electric oven 200°C
Fan 180°C
Gas Mark 6
Ingredients
1 Skeaghanore Farm
Oven Ready Goose
Salt & Pepper
Method
- Preheat your oven to the selected temperature
- Remove your goose from the packaging and remove the string from the legs
- Pull out the legs and wings a bit to assist with the cooking
- Remove the gizzards/ any inners left in the goose, and any pads of fat
- Weight the goose – this is essential for the correct cooking time
- Score the skin lightly in a criss cross design – this helps with the rendering of the fat
- Season the bird with salt and pepper
- Place the goose breast side down on the roasting tray and put in the oven on the middle shelf
- After 1 hour, Remove the fat from the tray, turn the bird around and baste with the fat
- Cut the legs open along the breast side to ensure even cooking
- Ensure you baste the Goose throughout the cooking
- Once cooked and the juices run clear, leave to rest for 30 minutes before carving
