1. Remove the goose from the fridge 2 hours before roasting.
2. Place in a deep tray and prick the skin with a fork being careful not to damage the flesh. Then pour over a litre of boiling water: This will help crisp up the skin.
3.Check all the giblets are removed and stuff the cavity with a cut apple, an onion cut in half, the zest of an orange and some sage. Rub the skin with salt and place bird on a trivet in a deep roasting tray. Roast for 20 minutes in a preheated oven 225c then baste the bird with its own fat.
4. Reduce the temperature to 165c and carry on roasting for 40 minutes a kilo or 45 minutes a kilo for a more well done bird.
5. Baste the goose every 15 or 20 minutes. When cooked remove the goose from the oven and leave to rest for 30 minutes or so. Reserve the clear goose fat for the best roast potatoes, parsnips.
Serve the goose.