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1
Preheat the oven to 425u00b0F
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2
Remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
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3
Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
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4
Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
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5
Turn the oven temperature down to 350u00b0F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
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6
Be very careful, because the fat is dangerously hot.
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7
He also suggests adding parboiled potatoes to the pan now.
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8
Turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
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9
While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
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10
Stir in the flour and cook a few more minutes.
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11
Now stir in the marsala, stock, and juniper berries.
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12
Season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
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13
Then stir in the grain mustard and simmer 5 more minutes.
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14
When the thigh meat on the goose is pierced and the juices run clear, the bird is done.
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15
Let the meat rest about 10 minutes, then carve.
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16
Just before serving, stir redcurrant jam into sauce.
