Thoroughly clean the goose. Coat the outside of the goose with lard mixed with salt, pepper, crushed garlic
and fennel. Fill inside the goose with the fennel, bacon, poached garlic, salt and pepper. Massage the skin
with goose lard before baking. Roast for about 3 hours.
Serve with baked potatoes with the juices from the goose.
4 kg whole goose, lard, fennel, garlic, salt and pepper, lard (strutto).
