tagged for the duck recipe
nothing works for a Canuck goose...:)
Make sure to cover it loosely with tinfoil after fully cooked, and allow to sit on the counter top for fifteen minutes before carving. I forgot to include that in post number one. This allows the juices to be gradually pulled back into the center as it cools. Cut it too soon, and all the moisture in the meat will quickly drain out onto your carving plate where it does nobody any good. This procedure also allows you to handle it without burning yourself while carving.
Only handle it with kitchen tongs till time to carve, so you make no deep holes in it through which juices can escape.
