Roast Goose with Sprout Tops, Chestnuts and Quince Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

I’ve tried lots of different ways of roasting a goose over the years and found that the legs need more time to cook, so putting them into the oven ahead of the breast makes sense. By roasting the bird this way, the breasts are cooked to medium, while the legs are slow-cooked and crispy. This process will also render plenty of fat from the goose to roast your spuds. The secret of a moist bird is to begin cooking it breast down, so that the skin fries in the hot fat released from under the sk