Pre heat the oven to 200c/400f gas mark 6
Rinse the goose under cold running water and pat dry with disposable paper. Prick the bird all over with a fork. Place a good amount of seasoning in the carcass of the bird, and place in the granny smith apple quarters, bunch of rosemary, and onion. Massage salt into the skin of the bird and place it on its side in the roasting tray.
Place the bird into the hot oven and cook for 20 minutes, turn the bird over to its opposite side and repeat the process. Turn the goose onto its back, breast side up and reduce the temperature to 180c/gas mark 4 fan oven to 160c.
Baste the bird thoroughly with its own fat and roast for 1½ hours, basting every 20 minutes. Now carefully drizzle the cider over the bird, followed by the honey.
Finish the cooking of the bird for around 5 - 7 minutes until crisp and golden.Turn the oven down low to half or remove the bird from the oven and the tray and keep warm for 20 minutes before serving.
In a separate pan, place two tablespoons of goose fat followed by sugar.
Stir until dissolved, and bring up to the boil, and starting to colour to amber.
Carefully, add the apple and quickly fry over high heat coating in the fat and caramel. Once softened slightly and brown, sprinkle over the rosemary and turn down off the heat.
For the gravy:
Remove excess amount of goose fat and place into a jar, ready touse for another dish.
Place the tray on to heat and add the onion, giblets, and carrot, stirring gently until golden brown.
Add the flour, and stir in thoroughly to form a roux, cook lightly 3-4 minutes
Now add the stock little by little stirring constantly over heat until well incorporated. Now add the cider and bring to the boil.
Add all the remaining ingredients and simmer gently for 7 - 10 minutes. Adjust the seasoning and serve.
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