Roast Goose With Lemon & Herbs
Turkey is the traditional favorite at many holiday dinner tables in North America, but in many European traditions, a roast goose is preferred by far. Don’t be scared of the differences – the meat is tender and flavorful when cooked properly. This recipe is infused with lemons, limes, and herbs, for a tasty treat worthy of the finest occasions.
  1. Cut any strings around the goose and loosen the legs and wings so that it roasts more readily.
  2. Remove any giblets or pads of fat from the inside of the bird.
  3. Using a small, sharp knife, score the skin on the breast and legs lightly in a cross hatch pattern.
  4. Grate the zest from the lemons and limes.
  5. Finely chop the rosemary, thyme, and sage. Reserve a small amount of each.
  6. In a small bowl, combine the citrus zest, chopped herbs, salt, and pepper. Mix together well with the back of a spoon.
  7. Rub the zest and seasonings into the skin, and any leftovers into the cavity.
  8. Quarter the zested lemons and limes. Toss lightly in a bowl with the reserved herbs to combine.
  9. Place the bird in a roasting pan and stuff the fruit into the cavity.
  10. Set the goose aside in the fridge for at least 15 minutes. This can also be left to infuse the flavors overnight for a richer taste.
  11. When ready, heat the oven to 400ºF. Place the goose in a roasting pan and brush with honey. Roast for 20 minutes.
  12. Reduce heat to 350ºF and continue to roast for another 20 minutes.
  13. Remove the goose from the oven. Pour any fat accumulated so far from the pan, reserving about 3 tablespoons.
  14. Toss the carrots and onions with the goose fat, and arrange the vegetables on a baking sheet.
  15. Return the goose and the vegetables to the oven at 350ºF.
  16. Roast for 1 to 1 1/2 hours.
  17. Transfer the goose and vegetables to a platter, and remove the fruit and herbs from cavity. Tent with foil and allow to sit for 15 to 20 minutes before carving.
  18. While the goose sits, you can make the gravy by stirring the broth and about 1/2 cup of water into the pan juices. If the juices are very fatty, you can skim the top layer of fat off before adding broth.
  19. Heat to boiling, stirring constantly. Sprinkle in the flour little by little, continuing to stir. Sauce should thicken after about 4 minutes.
  20. Serve over the meat.