Caporegime
Myself and a number of friends are having a christmas meal tomorrow and we've decided on goose. I picked a frozen one up this morning and it's currently defrosting.
There seem to be two options for cooking (this is for a 4.5kg goose), slow roast at 110 degrees for six hours or a more traditional 170 for just under three hours. Now, I'm tending towards the former option because slow roast meat is generally better in my experience but never having cooked goose before I'm wondering whether I should stick to the apparently more tried and tested method?
Any advice is appreciated
There seem to be two options for cooking (this is for a 4.5kg goose), slow roast at 110 degrees for six hours or a more traditional 170 for just under three hours. Now, I'm tending towards the former option because slow roast meat is generally better in my experience but never having cooked goose before I'm wondering whether I should stick to the apparently more tried and tested method?
Any advice is appreciated