Preparation: Place your three bird roast in a deep roasting tin either on a metal trivet or on a bed of chopped vegetables. Darker meats like duck, goose and game go well with strong flavours like celeriac, parsnip and cherries or juniper berries. This will also go well with carrots, onions and celery. Season the outside of the meat with sea salt and cracked black pepper and loosely cover with tinfoil.
Roasting Guide: This is a guide only as appliances vary. Pre-heat your oven to its highest temperature, then place your three bird roast in the oven at this temperature for about 30 minutes. Reduce to 170°C / 340°F / Gas 4 and roast for 3 – 3.5 hours . To check that the stuffing is fully cooked insert a metal skewer and hold for 10 seconds – it should be too hot to hold against your skin. The juices pressed out should be clear when fully cooked. Remember to baste frequently by pouring over the cooking juices. Remove the foil 30 minutes before being fully cooked to crisp up the skin. Allow to rest, covered and in a warm place for 20 minutes before carving.