WebAdd some goose fat, and let that get hot over medium-high heat. Take the goose breasts, which should be a lovely pink on the meat …
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Web6. Roast your goose breast-side down at 220°C/Fan 200°C/Gas 7 for 20-30 mins, or till the skin is crisp and bronzed. 7. Lower the oven to 170°C/Fan 150°C/Gas 3. Roast your goose 30 mins for every 1kg. So, if your bird …
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WebPrick the skin, pour over boiling water and cook covered in foil initially to allow the fat to …
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Web1 x 4.5-5.5kg (10-12lb) oven-ready goose, with giblets reserved for stock. Handful of apple peel, lemon rind and sage. For the giblet stock. 1 onion, unpeeled and quartered
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WebRaymond’s roast goose. 8 ratings. Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin. See more Roast goose recipes.
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