-
1
Preheat oven to 350 degrees F.
-
2
Wash the goose thoroughly inside and out.
-
3
Dry well with paper towels.
-
4
Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt.
-
5
Stuff the bird with the cut fruit.
-
6
Tuck the wings under so they are not exposed.
-
7
Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack.
-
8
Place the pan in the oven for 45 minutes.
-
9
Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn.
-
10
After 45 minutes, take the goose out of the oven.
-
11
Turn it breast side up and prick the skin again.
-
12
Carefully remove the excess fat by tilting the pan and using a baster.
-
13
Add another 1/2-inch of water to the pan.
-
14
Continue to roast for another 2 hours.
-
15
The goose is cooked when its juices run clear when the thigh is pierced with a skewer.
-
16
If they are at all bloody, roast for a further 15 minutes and check again.
-
17
To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh.
-
18
It should read 170 degrees F on an instant-read thermometer.
-
19
Remove from the oven and let it rest for 15 minutes.
-
20
Pour out excess fat leaving about 2 tablespoons.
-
21
Add the scallions, ginger, blackberries, sugar and soy sauce.
-
22
Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released.
-
23
Add Zinfandel and reduce by half then add the chicken stock and reduce by half again.
-
24
Pass sauce through a sieve and discard the pulp.
-
25
Serve with the goose.
