Goose is the only domesticated bird that is truly seasonal. A young goose, no more than 5kg, is best for roasting; older birds can be tough and are better braised. Goose gives off a lot of fat when cooking, so put it on a rack in a deep roasting tin. Be attentive to the cooking time; overcooked goose is stringy instead of moist. The prunes and apples, a traditional Danish accompaniment, are cooked separately.