Glazed Goose

Serves 6-8

COEDWYNOG OVEN READY GOOSE - 4.5-5kg/10-12 lb

FOR THE MARINADE
3 tablespoons clear honey
1 tablespoon each chopped fresh thyme and coriander
4 tablespoons soy sauce 3 garlic cloves, crushed
1 teaspoon finely grated root ginger
1 teaspoon Chinese five spice powder
1 teaspoon ground coriander pinch of ground cinnamon

Wipe the goose inside and out with kitchen paper. Remove the wing tips and reserve with the neck and gizzard for a stock. Truss and place in a non- metallic dish. Mix marinade ingredients and pour over the goose. Cover and leave overnight, turning and basting occasionally. Preheat the oven to Gas Mark 7. Remove goose from marinade and pat dry. Weigh the bird. Transfer to a rack and roasting tin and cover with aluminium foil. Roast for 20 minutes, then reduce the temperature of the oven to Gas Mark 6 and roast for 15 minutes per 450g/Ib. Transfer to a serving dish and leave to rest in a warm place.