From our good friend, Brian Ricci, chef at Kennett! Clean your goose of all excess fat and reserve lungs, heart and liver - use for another day - they freeze well.
Remove wing tips - roast w/ any neck scraps, 1 chopped carrot, 2 pieces celery and one sliced onion. Add 100ml white wine and 100ml dry sherry, bay, thyme and simmer gently. When reduced by half - add water to cover and simmer for 1 1/2 hours.
A brine is recommended:
2l h20 2l malty beer 160 salt Bay Thyme Peppercorns
Simmer all ingredients together until the salt is dissolved, steep and cool. Submerge goose in brine - leave for 5 hours - refridgerated Drain, dry well, season w/ salt and pepper all around, liberally Preheat oven to 450 F Let the goose come to room temperature Turn the goos breast side down and press into a cutting board until you hear a crack - it will sit flatter and cook more evenly Using a needle prick the fatty parts of the bird - just deep enough to break the skin - do around breast area and area near leg joints Roast at 450 for 1/2 hour to get good sizzle and color Lower temp to 350 F Baste every half hour Roast for a further 70-120 minutes depending on size Check for doneness by poking a skewer into the thickest part of the leg - if the juices run clear - the bird is done Internal temp about 165 F
To finish the gravy: Pour off any fat/juices into a container and remove goose to rest (at least a 1/2 hour before carving) use this fat for another day Add giblet stock into the goose roasting pan, scrape to release any brown bits Strain into a sauce pan, reduce to rich a full flavored gravy consistensy - season salt, pepper, brown sugar
Carving: Remove Legs first - carefully pulling thigh away from carcass - cut legs in half at point where thigh meets leg Remove breasts from carcass before slicing - slice lengthwise into 2 cm pcs Offer with gravy
I suggest serving with roasted brussels sprouts, Celery root mash and braised mustard greens