Have a gander at this twist on a holiday meal!
Check the inside of the bird and remove any giblets or pads of fat.
Score the goose breast and leg skin in a criss-cross pattern.
Grate the lemons and limes to create a citrus zest.
Mix the citrus zest with sea salt, five pepper spice and pepper.
Season the inside of the goose with salt.
Rub the citrus/five pepper seasoning on the skin of the goose and season the inside of the goose.
Stuff the goose with the herb sprigs and set aside for at least.
Optional: Brown the goose in a frying pan using olive oil. Do this by holding the goose by the legs and press the breast down on the frying pan to brown.
Place the goose in a roasting tin and pour the honey and some thyme leaves on the skin.
Roast the goose uncovered for 2.5 – 3 hours at 350 degrees depending on the size of the bird.
If the goose begins to brown too much, cover the goose with foil.
Every half hour, baste the goose with the juices from the pan and pour any fat through a sieve and into a heatproof bowl.
Save the above fat for vegetables if you wish.
After goose has cooked (skin should be golden brown and internal cooking temperature must have reached 170 degrees), leave the goose to rest for a minimum of 30 minutes covered with foil.
Ingredients
Directions
Check the inside of the bird and remove any giblets or pads of fat.
Score the goose breast and leg skin in a criss-cross pattern.
Grate the lemons and limes to create a citrus zest.
Mix the citrus zest with sea salt, five pepper spice and pepper.
Season the inside of the goose with salt.
Rub the citrus/five pepper seasoning on the skin of the goose and season the inside of the goose.
Stuff the goose with the herb sprigs and set aside for at least.
Optional: Brown the goose in a frying pan using olive oil. Do this by holding the goose by the legs and press the breast down on the frying pan to brown.
Place the goose in a roasting tin and pour the honey and some thyme leaves on the skin.
Roast the goose uncovered for 2.5 – 3 hours at 350 degrees depending on the size of the bird.
If the goose begins to brown too much, cover the goose with foil.
Every half hour, baste the goose with the juices from the pan and pour any fat through a sieve and into a heatproof bowl.
Save the above fat for vegetables if you wish.
After goose has cooked (skin should be golden brown and internal cooking temperature must have reached 170 degrees), leave the goose to rest for a minimum of 30 minutes covered with foil.
