How To Roast a Goose or Duck

Preparation

Remove the wishbone - Turn the goose breast side up and pull back the skin to reveal the bone. Use a small sharp knife and cut around the visible portions of the bone on both sides. Just cut deeply enough so the bone can be removed. Hook your finger around the bone and pull it out.

Stuff and sew up the vent - Once the wishbone is removed stuff the goose. Stuffing will add flavor and moisture to the meat. A combination of apples and onions makes a simple and flavorful stuffing. Don't overstuff the bird. Sew up the vent with a trussing needle and kitchen string.

Pierce the skin - Use the trussing needle and lightly pierce the skin all over the bird but don't puncture the skin.  This will help release the fat but not the juices.


Sewing up the vent of  the stuffed goose

Roast The Goose

First place the goose on it's side in a shallow roasting pan. You may want to use a roasting rack to keep the bird in position in the pan.  Pour a small amount of water in the pan so that as the fat releases it won't burn. As the goose roasts baste with the drippings. Turn the bird on it's other side after 1/3 of the roasting time has passed. Turn the bird breast side up for the final 1/3 of the roasting.

Roasting and basting the goose