Roast Goose (Christmas)

Remove the goose from the fridge at least 1 hour before roasting to bring it to room temperature. Preheat the oven to 220°C (200°C fan / 425°F / Gas Mark 7). Prick the skin of the goose all over with a fork, paying special attention to the thighs and breast, to help release the fat. Season generously inside and out with salt and pepper.

In a large bowl, mix the chopped onions, apples, breadcrumbs, and sage. Season well. Stuff the mixture into the cavity of the goose (do not pack too tightly – you may have extra, which can be baked separately in a dish). Secure the opening with kitchen twine or skewers.

Place the goose on a rack in a large roasting pan. Pour about 1 cup of water into the bottom of the pan to prevent smoking. Roast for 30 minutes, then reduce the temperature to 180°C (160°C fan / 350°F / Gas Mark 4). Continue roasting for about 2 1/2 to 3 hours, basting occasionally with the rendered fat. The bird is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear when pierced.

Carefully transfer the goose to a carving board and let it rest for at least 20 minutes before carving. This allows the juices to redistribute and ensures tender meat.

While the goose rests, pour off the fat from the roasting pan, reserving about 2 tablespoons in the pan. Place the pan over medium heat on the hob. Stir in the stock, port, orange zest and juice, scraping up any browned bits. Bring to a simmer and cook for 5 minutes. Stir in the cornflour slurry and cook for a further 2 minutes until thickened. Season to taste and strain if desired.

Carve the goose and arrange on a warm platter. Serve with the port and orange gravy, plus traditional sides like roast potatoes, Brussels sprouts, and bread sauce.