Different flavours can be introduced by stuffing the cavity of the goose or massaging aromatics into the skin. For example, Martin Wishart stuffs the goose in his recipe with a wonderfully festive chestnut and pear stuffing but you can adapt the stuffing flavours to your own tastes.
Other Christmas flavours go well with goose – Adam Byatt serves roast crown of goose with cranberries and celeriac while Marcus Wareing pairs his goose breast with a sausage roll made with the leg meat, kale and cranberry relish.
Because goose has a stronger, gamier flavour, it can cope with bolder accompaniments than turkey or chicken. Five spice and limes make a bold rub or ground cumin and lemon zest mixed with honey to help the rub stick to the skin.