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Ingredients
- 5.4kg/12lb goose
- For the marinade
- 3 tablespoons clear honey
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh coriander
- 4 tablespoons light soy sauce
- 3 garlic cloves, crushed
- 1 teaspoon grated fresh root ginger
- 1 teaspoon five-spice powder
- 1 teaspoon ground coriander
- pinch of ground cinnamon
Instructions
- Rinse the goose inside and out, and pat dry with kitchen paper.
Remove the wing tips, neck and gizzard. Truss the goose, and place
in a non-metallic dish. - Mix together all the marinade ingredients in a large jug, and pour over
the goose. Cover and leave to marinate in the refrigerator overnight,
turning and basting occasionally. - Preheat the oven to 220°C/425°F/Gas mark 7.
- Remove the goose from the marinade, and pat dry with kitchen paper.
Weigh the bird, transfer to a rack in a roasting tin and cover with foil.
Roast for 20 minutes, then reduce the temperature to 200°C/400°F/
Gas mark 6, and roast for 15 minutes per 450g/1lb. - Serve with roast potatoes and vegetables.
