The French Chef, Julia Child prepares Roast Goose, demonstrating how to truss, stuff, brown, roast, braise, sauce, and carve the goose. The French Chef with Julia Child is available to stream on ...

When the wok is hot, add the goose fat and skin. Stir-fry almost constantly until the pieces of fat are golden brown, and the liquid fat has rendered out. Remove the solid pieces of fat and skin ...

Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove ...