Approaching the Christmas season in Germany means starting November, restaurants will throw goose dishes at you like no tomorrow. Having cooked turkeys for the last 15 years in another part of the world, the geese present an exciting challenge to prepare but also to shoot.
I set the challenge for myself to get into the technicality to prepare for looks only and not to enjoy eating. Real roasting rarely comes out better and therefore the painting game was on! The advantage of colouring the bird as even as possible is easier than roasting it in the oven. A mix of Sugar-colour, honey and a soy sauce, was very handy in applying the roasting effect layer by layer with every stroke of the brush. Optional you can actually have the goose in the oven at 100 degrees C just to dry and to tighten the skin, avoiding the wrinkles.