Traditional Roast Free-Range Goose

Ingredients:

• 1 lean free-range goose of 3.5 to 4 kg ( with quality label )
• Salt
• marjoram
• 2 cooking apples

Preparation:
Rub the goose with salt and plenty of marjoram, then stuff with the apples which have had their cores removed. Roast until brown for about three and a half hours with very little water at 220 to 240 C. During the roasting baste the goose frequently with its own juices.

To brown, remove the goose from its juices for the last 10 minutes, place on a baking tray and cook at high heat until brown.