5.5kg goose - oven weight
1 tsp Chinese five-spice powder
a good squeeze of clear honey
salt & pepper
Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. Careful not to cut right through to the meat
Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
Stuff the halved zested fruit inside the bird and set aside for at least 15 min. Can be done up to a day ahead and kept refrigerated.
Heat oven to 240C
Place the bird in the roasting tin on a wire rack. Roast at 240C for 10 minutes, then turn the heat down to 190C and cook for an hour
Pour off the fat and drizzle the bird all over with honey. (Save the fat for the roast potatoes, sprouts and for fried duck eggs). Cut through the skin where the legs meet the body and pull the legs away from the body slightly to give them more surface area to cook properly.
Cook for a further 30 min basting with the honeyed juices a couple of times.
Remove from the oven and leave to rest for 30 min, covered loosely with foil.
Take off the legs and wings Joint the legs. Remove the beasts in one piece. The shape of the carcass on waterfowl make this a very easy process. Now you can easily carve each breast into slices, and carve the meat from the drumstick and thighs. Let a couple of people chew on a wing.
from a Gordon Ramsey recipe. The scoring of the skin allows much of the fat to drain away during cooking.