Preheat the oven to 220°C
Brush the goose with olive oil, salt and pepper then place on an oven rack in a roasting dish
Cook for 20 minutes at 220°C
Reduce oven to 160°C and cover with foil. Cook for 2 ½ – 3 hours, basting every half hour
Probe between breast and leg with skewer to make sure juice is clear
If using a meat thermometer, ensure internal temperature reaches 70° C
Remove from oven and allow to rest for 20 minutes before carving
