Roast Goose, Duck & 3 Bird Roast
Goose & Duck
Cook for 30 minutes per kilo (15 minutes per lb) + 20 minutes. Remember to include the weight of any stuffing used in the cooking time.
Prick the skin all over and rub with salt & pepper, brush with butter or goose fat. Cover the legs with the spare fat (taken from the bird). Place the bird on a trivet or rack in the meat pan.
Cover the bird and pan completely with foil, uncover for the last 1/2 hour so that the breast can become golden & crisp.
3 Bird Roast
Cook for 40 mins per kilo (20 mins per lb) + 20 mins.
The meat is cooked when a skewer inserted in the side lets the juices run clear.
After cooking allow the bird to rest for 40 mins in a warm oven. This is important as it allows most of the juices that have travelled to the centre of the meat to seep back through the meat, making it juicy, succulent and easier to carve.
The only bones in the bird are the drumsticks, so is easy to carve through. Serve with roast potatoes cooked in goose fat for a crispy, delicious roast potato.
Put the giblets except the liver into a saucepan and add water so that it covers the giblets by about 2 inches. Add a cup of chopped celery, 1 small red onion and 2 tablespoons of chopped parsley. Bring to the boil, then cover and simmer for an hour, skimming off and foam on the surface with a spoon. Add the liver and simmer for another 20 minutes. Strain the broth and reserve.
Once the goose is cooked, remove from the roasting pan and rest. Drain the fat from the pan, leaving the juices. Place the pan over a medium heat and add 1/2 cup flour, stirring constantly until golden. Remove from heat and add the broth with half a glass of sherry, stirring constantly. Return to a gentle heat until just boiling and the gravy thickens. Season to tast and serve.