While the goose is roasting, tip all the
vegetables into a pan of cold salted water,
then bring to the boil. Boil for exactly 3 mins,
then drain well. Scatter the flour over the
veg in the colander, then toss well to coat.
Ladle a good layer of goose fat into a large
roasting tin, then place above the goose while
it is having its final 10 mins with the foil on.
When you open the oven to remove the foil
from the goose, remove the tin for the veg.
Carefully lay the vegetables in the hot fat,
then use a fish slice to turn them until completely
coated. Place the veg above the goose for
the final 30 mins, turn them over, then return
to the oven while the goose rests for 30 mins.
Cook until golden and crisp, turning the oven
up slightly at the end if needed.