When you store your goose, remove all the packaging before putting it in the refrigerator so that the skin crips nicely when roasted. The goose gets stuffed with rosemary, sage, bay leaves and apples and roasted while basted with white wine and cognac. When done, the apples are retrieved and pureed to be served alongside the roast goose. For sides, the most classic is polenta but potatoes can be roasted in the goose fat. l do a soft polenta, roast pumpkin and sautéed wild mushrooms as side dishes. I choose a slightly tart apple like a bramley to cut through the unctuous, soft goose meat.