Roast goose with fennel and celery, and quince compote

People often think that goose is a tricky bird to cook. It’s regarded as extremely fatty and best consigned to the Christmas table. It’s true that it does produce a fair amount of fat as it cooks but that isn’t a disadvantage as far as I’m concerned and I think goose deserves to be used more often. Once you’ve learned how to cook it, you’ll soon enjoy its rich, tasty meat. Offset that richness with a fruit compote. Here I use quince, but apple or pear would be fantastic, too.

Rememb