"I enjoy cooking goose at home if only once a year. A good free-range goose isn't cheap but is thoroughly worth the investment for an event such as Christmas," says Andrew McConnell. "A large bird can feed up to eight people and can be treated with the same approach you'd take for cooking a duck. (In fact, this recipe works equally well with a duck of similar weight.) It's delicious with carrots roasted in honey and thyme or radicchio leaves tossed in a seeded mustard dressing."
Start this recipe two days ahead to dry the goose skin.