To Roast Bird

Place goose, breast side down, on a rack in a shallow roasting pan. Prick fatty parts of goose with a fork to help draw out remaining fat during cooking. Roast goose at 400°-M5 for 15 minutes, and then in a very slow oven (300°-M1) for 3 hours, pouring off fat during roasting as it accumulates. Then turn goose and cook for 1½ to 2 hours more, or until goose is nicely browned and the meat is very tender. You will find that long slow cooking at this temperature will cook out excess fat and leave meat juicy and tender.