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1
MEANWHILE, MAKE THE JUS Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible.
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2
Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly.
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3
Generously season the goose inside and out with salt and pepper.
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4
MEANWHILE, MAKE THE JUS Set the goose on a rack in a heavy roasting pan, breast side up.
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5
Add the neck, gizzard, heart and 4 cups of the water to the pan.
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6
Cover the goose with foil and seal the foil all around the edge of the pan.
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7
Bring the water to a boil.
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8
Reduce the heat to low and steam for 45 minutes.
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9
Remove from the heat and let cool.
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10
Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment.
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11
Strain the pan juices and refrigerate.
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12
Bring the goose to room temperature before roasting.
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13
MEANWHILE, MAKE THE JUS Preheat the oven to 350.
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14
In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water.
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15
Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture.
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16
Carefully turn the goose breast side down.
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17
Roast for about 30 minutes longer, basting occasionally.
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18
The goose is done when an instant-read thermometer inserted in the inner thigh registers 170.
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19
Turn off the oven and let it cool to 160.
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20
Transfer the goose to a heatproof platter, breast side up.
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21
Return the goose to the oven and let it rest for 20 minutes.
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22
MEANWHILE, MAKE THE JUS Pour off the fat in the roasting pan.
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23
Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use.
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24
Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom.
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25
Pour the juices into a small saucepan.
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26
Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute.
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27
Season the jus with salt and pepper and strain it into a gravy boat.
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28
Carve the goose and pass the jus at the table.
