Roast Michaelmas Goose with Apple Sauce

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By Mark Hix

Published 2006

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Judy recommends getting your bird to room temperature before cooking it, which should apply to most meats, but poultry tends to go straight in the oven from the fridge in most cases, which means the exterior will cook quicker and dry out as the heat struggles to penetrate into the chilled centre. With goose and duck, however, this method means the heat can immediately start rendering the fat, giving the skin a crisp and delicious finish, instead of being flabby and indigestible.