Stuff bird with a mirepoix and tie a Bouquet Garni, then poach the Goose, with the skin poked many times with a knife, in stock (chicken or wild bird, preferably homemade) and white wine until it's fully cooked. Then cool and reserve the fat that is rendered, also reserve the Goose stock. Then smear about 1 tbs fat with about 2 teaspoons seasalt over the goose and cook at 450 until the skin is crisp. Use the Goose stock to make a fruit based sauce, this time I made a blackberry ginger sauce, and use the stock to make a bed of polenta. This time the sides were roasted carrots and parsnips.
