Roasting instructions
How to roast a duck
Pre-heat oven to 200°C/400°F/Gas Mark 6. Remove the bag of giblets from body cavity if they are provided – these can be used to prepare an authentic stock if required. Place duck on a rack in a roasting tin, prick the skin all over with a fork and rub in 1 teaspoon of salt into the fat. Roast on the middle oven shelf for 20 minutes per 500g plus 20 minutes extra. Leave to stand for 10 minutes before carving.
How to roast a goose
Before you start you will need:
- A large deep roasting tin with a rack or crumpled foil.
- Salt and Pepper
- Stuffings of your choice
Set the oven to 190°C, 375°F or Gas Mark 5 for Fan Assisted Ovens (or 200°C, 425°F or Gas Mark 6 for conventional ovens). Weigh the goose (including stuffing if used)
Allow 30 minutes per 1kg / 2lb. Thats around 2 Hours 30 mins for a 4.50Kg or 10lb goose; 3 hours for a 5.4Kg or 12lb goose.
After the first hour, thoroughly baste the goose with its fat.
When the cooking time is up, lift the goose on to a carving dish and rest for 20 minutes before carving whilst keeping covered.
Save the fat to roast potatoes or for basting other meats.
For an easy way to calculate the total cooking time of your bird, the Food Standards Agency provides an easy to use Poultry cooking calculator.
