Xmas Goose

Took me long enough to find one, but Vince came through with the goods, a 3.3kg bird from the Barossa.... and 2.5kg's over livers for good measure.

My first time cooking goose, but based on my reading a pretty simple roast was all it calls for.
So washed, trimmed, seasoned and trussed she entered the oven at 220deg for about 30 mins, or until I could see some colour. Then dropped the heat to 160-170ish and finished her (based on size) for about an hour and a half. Tossing some par-boiled spuds in the fat pan about 40mins prior to lift-off was a stroke of genius.
Also the rest is critical with this bird (all birds), a good 30mins under foil... No shortcuts, she deserves better.

Accompanied with bread sauce pungent with bay, some giblet jus, some terrine'd stuffing made with liver, chestnut, cognac, sage, onion and stale bread plus those magic golden fatty potatoes.

Was a good feast, something I'll do every year i think.

Only improvements could be:
- Bigger bird
- Neck intact, in order to make a neck sausage stuffed with some gory pork product
- Foie Gras! Maybe I could source a foie gras bird after the pluck? (am I going to hell?)
- Mulled wine

Merry xmas.