“If you fancy a change from turkey on Christmas day, try roast goose – rich and golden with crispy skin, it’s a real treat! ” Preheat the oven to 180ºC/350ºF/gas 4. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder.
The big flaw with this recipe is the amount of time it tells you to cook the goose. You can not cook a 12 lbs goose in two hours.. Bake breast down at 400 degrees for 1 hour. Pour off fat, turn the goose on its back, lower heat to 350 degrees and continue to cook until very tender, 3 to 4 hours for 10 to 12 pound goose.
When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots ), then place the tray on the hob over a high heat.
Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs. Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets.