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Roast goose

Roast goose

For this recipe I bought a baster and a v-shaped roasting rack for a more relaxing time. I got the cooking times from this Nigel Slater recipe:

Allow 15 minutes in the oven per 450g, plus 20 minutes extra


  • Goose, 5½ kg
  • Large handful of herbs (I used lemon balm, marjoram and thyme from the garden)
  • Lemon, 1 large


  1. The night before, remove the goose from the packaging and the giblets from the cavity. Leave the goose uncovered in the fridge to dry out.
  2. Pre-heat oven to 220℃.
  3. Take the goose and pat dry with some kitchen roll then prick the skin all over with the tip of a skewer (or similar).
  4. Season the bird cavity and skin generously with salt and pepper.
  5. Place the lemon in the duck cavity followed by the herbs.
  6. Place a roasting rack in a deep roasting tin. Take care to locate the goose on the roasting rack so that it fits neatly and isn’t hanging over the edge of the roasting tin.
  7. Roast for 15 minutes at 220℃ then reduce to 180℃ and roast for 3 hours 13 minutes (3 hours 23 minutes in total).
  8. Every 45 minutes or so, baste the goose using the fat from the roasting tin, then drain the goose fat using a baster into a large bowl (there is a lot of fat!).
  9. Once done, loosely cover with tin foil and rest for 45 minutes.