The goose rested in the fridge for a few days and then the day before it was cooked it I rubbed it all over with Chinese Five Spice and a little olive oil, Some salt and a little pepper. I stuffed the inside of it with some cut oranges and grated ginger and some crushed sage leaves.
Then it was roasted, very slowly, for several hours, basting frequently.
We served the goose with noodles and a pineapple and celery sauce along with some braised mushrooms and tempura cauliflower. Full recipes/how to over at Food from the finca.
I had forgotten to weigh the goose but there was enough meat on it for all three of us with some left over for sandwiches tomorrow. The meat is dark and very flavourfull, not tough but not melting, in spite of the long slow roast. I guess you are always going to get that with a free range bird.
All in all I am very content