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1
Position oven rack in bottom third of oven and preheat to 425F.
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2
Remove excess fat and skin from main body cavity and neck cavity.
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3
Pierce goose with sharp fork, especially where fat is thickest on legs and lower breast.
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4
Sprinkle cavities and skin with salt and pepper.
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5
Tie legs together to hold shape.
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6
Place goose, breast side down, on V-shaped rack set in roasting pan.
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7
Add enough water to pan to reach depth of 1/2 inch.
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8
Roast 40 minutes.
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9
Spoon off fat from surface of liquid in pan; reserve 1/4 cup fat.
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10
Reduce oven temperature to 350F.
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11
Using tongs as aid, turn goose onto 1 side.
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12
Roast 30 minutes.
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13
Turn goose onto second side.
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14
Roast 30 minutes.
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15
Whisk mustard, lemon juice, garlic, salt, pepper, and savory in small bowl to blend.
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16
Turn goose breast side up.
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17
Brush goose with mustard-garlic mixture.
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18
Roast until meat thermometer inserted into thickest part of thigh registers 175F and juices run clear when thigh is pierced with fork, about 50 minutes.
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19
Transfer goose to platter; tent loosely with foil to keep warm.
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20
Reserve pan juices.
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21
Bring all ingredients to boil in large saucepan.
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22
Reduce heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming surface, about 1 hour.
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23
Strain stock into bowl; spoon off fat.
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24
Spoon off fat from top of reserved juices in roasting pan.
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25
Add 1/2 cup Port to pan.
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26
Place roasting pan atop 2 burners and boil until mixture is reduced to 1 cup, whisking occasionally, about 5 minutes.
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27
Whisk flour and reserved 1/4 cup fat in medium saucepan over medium-low heat until roux is light brown, about 5 minutes.
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28
Gradually whisk in Port mixture and 2 1/2 cups degreased stock.
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29
Simmer until gravy thickens enough to coat spoon, whisking constantly, about 3 minutes.
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30
Stir in 2 tablespoons Port.
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31
Season with salt and pepper.
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32
Carve goose and serve with gravy.
