On Thu, 07 Nov 2019 20:39:16 -0600, "cshenk" > wrote:

wrote:
>
>> On Mon, 04 Nov 2019 20:00:45 -0600, "cshenk" > wrote:
>>
>> > wrote:
>> >
>> >> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
>> >> > wrote:
>> >>
>> >> > On 2019-11-04 7:44 p.m., cshenk wrote:
>> >> >> wrote:
>> >> >>
>> >> >>> Damn I put the camera in the kitchen but when it came down to
>> >> ready, I >>> forgot. I roasted a goose, stuffed with sage and
>> onion >> stuffing, >>> roast spuds, carrots, parsnips and
>> cauliflower. Was >> too busy in the >>> final minutes, it was good.
>> It was all the talk >> about roast goose >>> here awhile back that
>> made me decide I had to >> get one. >>
>> >> >> I still haven't tried a goose.
>> >> >>
>> >> >
>> >> > Other than a lot of fat that will be good for roasting potatoes,
>> >> > you haven't missed much.
>> >>
>> >> Since you can't cook it, why say that?
>> >
>> > Personally I am interested in trying something new to us. They are
>> > simply pretty pricey here so have not tried it yet.
>>
>> I couldn't find a fresh one so settled for frozen.
>>
>> I gave it three days in the 'fridge to unfreeze and opened it up on
>> the day and retrieved the giblets for gravy. I left the uncovered
>> goose in the 'fridge overnight, makes the skin more crispy, all same
>> as roasting duck.
>>
>> I made a stuffing of breadcrumbs, sage and finely chopped onions and
>> put that in the goose just before roasting. I started with a fan oven
>> set about 240c on fan, goose breast side down, for 20 minutes. You
>> need to cook on a rack to let the fat drain off. Some people complain
>> goose is soggy and fatty, that's because it was not on a rack!
>>
>> I then turned the oven down to 190°c on fan and left it for a couple
>> of hours turned back to breast up. Forgot to add, I lightly pricked
>> the breast area where most of the fat is before cooking. When it was
>> brown and crispy enough, I loosely covered with foil for the remainder
>> of the cooking time.
>
>That is close to how some make domestic duck. Yes, a rack is essential
>with a fatty bird. I don't have a 'fan oven' but suspect we might call
>it convection oven here? I don't have that either as I kinda like the
>standard oven with no learning curve required.

Convection/fan same thing. My stove (which is nearly 17 years old, a
Whirlpool) has a setting that you set the oven to the temperature that
you would use if you were not going to use fan and it will reset it to
the appropriate (slightly lower) setting for the fan to operate, very
useful.