Preparation time: 15 minutes
Cooking time: 4 hours
5kg (11lb) free-range oven-ready goose
3 clementines, halved
2 onions, quartered
Lots of fresh rosemary
1 tbsp oil
1. Preheat the oven to 190°C/R5. Put the goose on a chopping board and remove fat from the cavity. Prick all over with a skewer to help the fat drain from the bird. Rub with oil and season well. Lay the bird on a trivet in a roasting tin and put some of the clementines, onions and rosemary in the cavity. Place the remaining fruit, vegetables and herbs underneath.
2. Tightly wrap the wings in a double layer of foil. Cover roasting tin with foil and put goose in the oven. Roast for 1 hour 30 minutes, drain off fat and baste goose. Recover with foil, roast for another 1 hour 30 minutes. Pour off fat and baste again. Return goose to the oven uncovered for a further 45 minutes until crisp and golden. Make sure wings don’t burn.
3. Remove goose from the oven and place on a warmed platter. Cover and keep in a warm part of the kitchen for an hour while you carry on with the rest of the dinner.