abwsco Posted December 23, 2009 Share Posted December 23, 2009 As well as cooking turkey I'm also cooking a pink legged goose that my boss shot and I plucked. My first time of plucking although my DD's chef boss took all the insides out for me I'm hoping it will be OK to cook it at 160 in my fan oven, same temp as I'm doing the turkey at, but how long do I allow per pound Oh, and it's a crown. Can't ask the chef as he's away for Christmas and I can't remember what he said. Thanks as always Quote Link to comment Share on other sites More sharing options...
abwsco Posted December 24, 2009 Author Share Posted December 24, 2009 Bump, anyone Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 24, 2009 Share Posted December 24, 2009 Personally, I don't think you'll go far wrong with the usual 20 mins/lb formula. Wild goose tends to cook slightly quicker than otherwise, but the slightly lower temperature should compensate. I'd start checking it with a skewer from about half an hour before it's supposed to be ready, though, just to be on the safe side. Quote Link to comment Share on other sites More sharing options...
abwsco Posted December 24, 2009 Author Share Posted December 24, 2009 Thank you Quote Link to comment Share on other sites More sharing options...
