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Method

1. Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat.

2. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours.

3. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside.

4. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock.

5. To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast.

6. For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use.

7. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes.

8. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6.

9. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout.

10. While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat.

11. Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes.

12. Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose.