Roast spiced goose with black cherry gravy, goose-fat roast potatoes and mustard greens

Leave the cavity fat, neck and giblets in the roasting pan to render and for the gravy.

Score the skin and fat layer in parallel shallow cuts, then crosswise, for diamonds all over.

Rub cinnamon, ground ginger, nutmeg, cloves and salt into the scored skin on all sides; set breast-side up, no rack.

Put into a cold oven with a probe in the deepest part of the breast and roast gently at 300F / 150C, about 45 minutes, until the breast nears 140F / 60C.

Par-boil the small potatoes about 20 minutes until just fork tender; drain and lay out on a sheet pan.

Slice each side of the breast off along the breastbone, set on foil and wrap; flip the goose with the leg bones over the edge and probe the thigh.

Ladle goose fat thickly over the potatoes, season with pepper and a lot of salt.

Roast goose and potatoes at 400F / 200C, about 45 minutes, until the thigh reaches 175F; rest the goose on a board.

Crush each potato with a heavy glass just until the skin pops; return to the oven in one layer.

Ladle off almost all the fat from the roasting pan, leaving the solids; save the fat.

Over medium heat stir flour into the remaining fat to a loose paste; fry until it browns.

Deglaze gradually with the black cherry juice, scraping up the fond, then the chicken stock; lower the heat and simmer as long as possible.

Add a big pinch of chili flakes; flip every potato so both sides go dark and crispy.

Take off the leg quarters through the hip joints, the wings and other meat; separate legs from thighs and trim fat; keep the carcass for stock.

Season the gravy with salt and pepper and reduce on the thick side; strain into a bowl, pressing through with a wooden spoon; keep warm.

Heat a ladle of goose fat in a very wide pan over medium-high; crisp the breasts skin side down, flip for a minute, then crisp the thighs and other meat.

Cook the mustard greens in the remaining fat and fond, adding a little water to deglaze, until wilted; season with salt and pepper and a little more goose fat.

After at least 90 minutes in the oven, tear sage leaves into the potatoes.

Slice the breast thinly; plate potatoes, greens, breast and a leg, and drizzle with the gravy.