All too often goose can be disappointingly tough and greasy. This method of braising it slowly in the oven ensures that it stays tender and moist. The initial browning draws out much of the fat, so the goose won’t be too greasy, either. But do make sure that you have, or can borrow, a casserole or pan large enough (a preserving pan is ideal) to take the whole bird before you decide to embark on the recipe.
Render down the trimmings of fat and save for later use, perhaps for sautéed