I am having goose on Christmas Day. Before you cook it, prick the skin all over and pour 3 or 4 kettles of boiling water all over the skin very gently. This loosens the fat and makes it come down quickly, getting it to start to run out. Then rub the skin with brandy to dry it and make it crisp. Put the goose on a rack over your tin and make sure you keep emptying the tin so you don't set light to the excess fat. Don't stuff the bird but serve with a baked eating apple, cut in half and cored. Hollow out the top half and stuff with fresh sage stuffing or forcemeat and sage. Into the centre where the core was stuff as many prunes that have been soaked in brandy overnight as you can. Put back together and hold in place with a cocktail stick. Traditionally you serve apples and prunes as well as sage stuffing so this gets all 3 together. Enjoy it.