How To Cook Your Easy Carve Stuffed Goose With Dark Fruits, Smoked Pancetta & Juniper

Roast:

1. Remove your prepared goose from the packaging, pat dry and bring to room temperature.
2. Preheat your oven to 200°C for fan assisted or 220°C for ovens without a fan (gas 7).
3. Place the goose on a wire rack on a roasting tray & season the duck with fine sea salt.
4. Place the stuffed goose in the centre of your oven breast side up and roast for 25 minutes until the skin starts to roast.
5. Reduce the heat to 130°C for fan assisted or 150°C for ovens without a fan (gas 2) and continue cooking for a further 3 hours, basting the roast from time to time with the juices from the tray. The joint should reach a core temperature of minimum 65°C.
6. To finish, increase oven temperature to 200°C for fan assisted or 220°C for ovens without a fan (gas 7) & roast for extra few minutes to crisp the skin.
7. Leave to rest in a warm place for 30 minutes to relax the meat before carving.

Serve with roast potatoes, festive vegetables and cranberry sauce.