Roast Goose

1. 1

   Place the oven rack in lowest position, and preheat your oven to 425f.

2. 2

   Trim and discard any excess fat around the goose's neck and cavity.

3. 3

   Rinse the bird with cool water.

4. 4

   Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.

5. 5

   Place the garlic, onion and lemon halves in the cavity.

6. 6

   Tie the legs together to close the cavity.

7. 7

   Season the bird with the salt and pepper and place breast up in a roasting pan.

8. 8

   Place the neck next to the goose.

9. 9

   Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.

10. 10

    This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.

11. 11

    Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.

12. 12

    Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.

13. 13

    Discard the neck.

14. 14

    Pour off any further excess fat, and place the pan on a burner over medium heat.

15. 15

    Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.

16. 16

    Add the broth, and reduce to a thinish gravy consistency.

17. 17

    Add the prunes, cook for 5 minutes, or until the fruit has plumped up.

18. 18

    Check for seasonings and serve with the goose meat.

19. 19

    Discard the cavity filling.

* Per serving · 4 servings · Values may vary.