The honey glaze gives a delicate sweetness to the goose. This recipe is a good alternative for a festive roast.
Roast the goose
- Preheat oven to 425°F (220°C) while preparing the goose.
- Remove giblets and reserve. Pull out any lumps of fat from the cavity, render later, if you wish, and store for cooking.
- Prick the skin several times with care not to get to the flesh. Rub goose fat over the skin. Pour the juice of the lemon and oranges over the bird.
- Place the lemon and orange skins left after juicing inside the cavity, together with the herbs. Season in and out with salt and pepper.
- Place the goose on a wire rack on a roasting pan. Cook for 20 minutes, then lower temperature to 325°F (160°C) for the remaining time. Pour off the fat from the pan and reserve.
- While the goose is in the oven, warm honey in a small sauce pan, over a low heat. Remove the goose from the oven 30 minutes before the total time and brush the warm honey generously over the goose. Return to the oven and finish cooking. Check after 15 minutes that honey is not burning. Add a little more honey if needed.
- Remove any remaining fat and heat the roasting pan on the stove top.
- Pour the white wine and scrape all the sticky bits from the pan. while the wine warms. Heat until the alcohol has cooked off.
- Mix cornstarch, or gravy granules, with the water and add to the pan. Stir and simmer gently for 3-4 minutes. Mix in the juices leaked from the bird while resting, and any juice left under the fat previously removed from the pan.
- Strain into a small sauce pan and keep warm until it is time to serve.
Add herbs to your taste, fresh or dried parsley, thyme, sage, rosemary or bay leaf.
Estimate 15-20 minutes total cooking time per pound.
There is no need to pour fat from the pan over the goose while roasting. Goose meat has a fair amount of fat and is self-basting.
Once cooked, the bird can be kept warm for up to 30 minutes in a very low oven.