Roast Goose

I have two dream Christmas meals. The first would be simply roasted partridge, its pan juices scented with whole slivers of fresh black truffle, served with bread sauce and Château Latour ‘61. The alternative, starting with a dozen raw oysters and finishing with a luxurious ice-cream, centres on this most satisfactory way of cooking your Christmas goose, quoted from a Swabian source by Susan Campbell in her <