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1
Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged.
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2
Bring the liquid to the boil and add the raw goose to the pot.
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3
Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird.
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4
Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
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5
Preheat oven to 325 degrees.
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6
Prick the goose skin all around the carcass.
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7
Season the cavity with half of the salt and pepper, add the herbs, onion and garlic.
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8
Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
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9
Preheat a heavy roasting pan for 10 minutes.
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10
Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes.
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11
Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
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12
Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil.
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13
Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly.
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14
Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes.
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15
Season with salt and pepper and strain the gravy into a heated sauceboat.
