In general, I love large roasts the next day. As well as they treat you the day you roast them, an overnight in the fridge to let the flavor set it does nothing but enhance a good roast, especially gamey meats like goose, lamb, duck, and so on. I then like to slice them up and sear them in a pan with a bit of their pan drippings - it's divine.

I took some time to carve up this delicious goose the next day alongside its goose fat potatoes (my favorite roasting accompaniment).