In the spirit of doing something new, this post is being written and uploaded from my mobile. God I love technology. However, it may mean my spelling is even more ropy than usual so bear with me.
This, in a topsy turvy kind of way, is the culmination of my trio of goose posts. It was this old gal (or guy) who provided the base for the curry and the sichuan goose.
So, as I am doing this on the mobile, and my thumbs are starting to ache, here’s the recipe.
Put the oven on to 220C. Take one 5-6 kg goose, pull and cut out most of the fat. Salt liberally inside and out with sea salt. Then cover the legs with foil. Put it breast side down in a big roasting tray.
Put in the hot oven, turning the temperature down to 170C after 30 mins. Cook for a further 45 mins, then turn the goose over, pour off any fat and remove the foil from the legs. Cook for another 1hr 15mins. Remove and leave to rest under foil for 30mins.
That’s it. So, without further ado I will say thank you very much for all support and foodie love you’ve given The Grubworm in 2011. I look forward to seeing you all after a short break in January. Merry Xmas all and happy new year.
Can’t beat a roast goose! Happy new year Aaron and here’s to much eating in 2011. ps, I also recently did my first post on my mobile! I didn’t include a pic though, you’re far more professional than me
You certainly can’t, and this was a very tasty one, if I say so myself. Aren’t mobiles great
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Happy new year to you as well and we shall get much eating done while you are still in the Big Smoke.
The future is mblogging. Moblogging. Mlogging.
Goooooooooose!
Hope you had a wonderful Christmas and New Year!