Roast Christmas Goose

Ingredients5

• goose (about 4 kg / 9 lb)1 Stück
• water500 ml
• salt2 TL
• black pepper1 TL
• cornstarch2 TL

Instructions

1. 1

   Preheat the oven to 320°F (160°C) conventional heat. Pluck any remaining quills from the goose with tweezers; it is easier if you first pour hot water over the goose so the skin tightens.

2. 2

   Pat the goose dry and season all over with salt and pepper.

3. 3

   Place the goose breast side down in a roasting pan, pour in 500 ml of water and roast in the oven for 30 minutes.

4. 4

   Carefully turn the goose breast side up and roast for another 3.5 to 4 hours. Baste with the liquid from the pan every 30 minutes until the skin is deep golden and crisp.

5. 5

   Take the tender goose out of the pan, put it on a baking sheet and keep it warm in the oven at 210°F (100°C).

6. 6

   Pour the drippings into a pot, skim off the fat with a ladle and stretch the liquid with 200 to 300 ml of water. Bring to a boil, stir 2 tsp cornstarch with a little cold water until smooth and stir it into the boiling gravy until it thickens lightly. Season with a pinch of salt and pepper.