Goose

A plump, well-fattened goose is one of the most delectable birds there is. Like duckling, it needs slow roasting to bring it to the peak of succulent perfection. I like to place diced apple and onion, flavoured with a little finely chopped garlic and dried thyme or sage, in the cavity of the goose; rub it outside with coarse salt, dried thyme and freshly ground black pepper, and roast it in a moderately hot oven (400°-M5) for 15 to 20 minutes, or until fat starts to run, then reduce oven temperature to 300°-M1, and continue cooking for 25 minutes per pound, basting occasionally with a little white wine, butter and dried thyme. The skin should be pricked from time to time during cooking to release melted fat.