One Fowl Move

Access

open group

This is an open group. Anyone can join!

Join this group!

Group avatar

Photography

Moderators (6)

Members (464)

show all

Search

Calendar

<< < November 2009 > >>
Mo	Tu	We	Th	Fr	Sa	Su
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30

« Well Love a Duck!

Fly fishing. »

One Fowl Move

by la_spice @ Monday, May. 12, 2008 - 21:15:05

Goslings and Duckling

Trackback address for this post:

Comments, Trackbacks: Hide subcomments

jackfrost ^pro
12/05/08 @ 21:23

1 Goose
Salt and pepper
2 Apples (quartered and cored)
2 Onions (quartered and cored)
2 Stalks Rosemary

METHOD

1. Pre heat oven to 220ºC/425ºF/Gas 7.Weigh your bird to calculate cooking time.

2. Prick the skin all over with a fork, so that the fat can run out during cooking.

3. Season the goose cavity generously with salt and pepper, insert the apples, onions and rosemary. Finally rub the goose all over with salt.

4. Place the goose on a rack* in a large roasting tin and roast in the pre-heated oven for 20 minutes. After 20 minutes, cover the breast in aluminium foil and reduce the over temperature to 180°C/350°F/Gas 4.

5. Roast for 30 minutes per kg. (Carefully drain off the fat from the roasting tray twice during cooking and reserve for later, use for roasting potatoes).

6. Remove the foil about 20 minutes before the end of cooking time, so that the skin can become crisp and brown.Check that the meat is cooked by piercing the thigh with a skewer.

7. When cooked the juices will run clear. (Note: If you have a meat thermometer, check the internal temperature - it should be 75°C - 80°C).

8. Carefully life the goose onto a warm serving plate or carving board and cover with aluminium foil. Leave for at least 30 minutes to rest,then carve and serve.

*If you do not have a rack to place your goose on, crumple up a substantial amount of foil and place in the tray under the goose.