Sweet And Sour Roast Goose With Autumn Squash And Cranberries

1. 1

   Rinse and dry the goose with paper towels. Rub it inside and out with the salt and refrigerate, uncovered, for at least 6 hours or overnight. Then pat it dry with paper towels, set it on a rack, and allow it to come to room temperature, about an hour. Trim any excess fat from the goose and reserve for another use. Using the tip of a sharp knife, lightly score the breast and leg skin in a crosshatch pattern. This helps to render the fat more quickly during roasting.

2. 2

   Preheat the oven to 325u00b0F. Season the goose with a little more salt and the ground juniper. Place the goose on a rack in a deep roasting pan and roast for about an hour. Every 30 minutes or so, baste the bird with the pan juices; then pour off the fat through a sieve into a large heatproof bowl (and reserve it for later use). Reduce the heat to 275u00b0F, add the cubed squash and cranberries to the pan, and return the goose to the oven. Continue roasting until a thermometer registers 165u00b0F at the center of the breast, about 11/2 to 2 hours. Total roasting time is about 3 hours.

3. 3

   In a small dish, whisk together the maple syrup, vinegar, and mustard to make a glaze. Brush the goose with the glaze several minutes before removing it from the oven. When it is done, place the goose on a carving board and allow to rest for 20 to 30 minutes before carving. Serve the goose with the squash and cranberries drizzled with the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.