Even the great Alexis Soyer flagged somewhat when contemplating leftover goose, suggesting this simple recipe. Melt the butter in a large saucepan and fry the onion gently until soft. Stir in the flour and cook for a few minutes, then add the stock and stir to make a sauce.
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Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray.
The goose is cooked when the leg meat falls easily off the bone. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.