Roasted goose

Ingredients for 4 people:

Ciucio (oca) arrosto
  • 3 kg goose
  • 4 cloves of garlic
  • fresh fennel
  • dried fennel
  • 2 glasses white wine
  • salt
  • pepper
  • extra virgin olive oil


Pluck, gut and rinse goose and let drain. Finely chop garlic, dried and fresh fennel, add heavy salt and pepper. Flavor goose inside and outside with the seasoning you have just prepared. Make holes with a sharp knife in the goose legs and breast and add the remaining seasoning. Put goose in a baking pan and dress with oil and two glasses white wine. Place the dish in a preheated oven at 180°C-200°C and roast for about two hours, turn round and pour on its cooking sauce from time to time.