Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
- 1 10-12 pound whole goose
- 3 lemons, zest
- 4 limes, zest
- 1/2 teaspoon crushed black pepper
- 1 teaspoon sea salt
- 1 handful flat leaf parsley
- 1 sprig of thyme
- * * * * For the Apples * * * *
- 6 baking apples (such as Cortland or Golden Delicious), peeled and sliced 1/2-inch thick
- 1/4 cup calvados (apple brandy)
- 1/4 cup apple cider
- 2 tablespoons butter, melted
- 1 tablespoon finely chopped thyme
- 2 tablespoons honey
- 1 tablespoon ginger, minced
- pinch of salt
- 2 tablespoons goose drippings (from roasting goose)
In a bowl, combine the zest of lemon and lime, black pepper and salt.
Remove the neck and giblets (if any) from inside the goose. Save for gravy if you like. Cut off any excess fat. Wrap and freeze. Rich and savory, goose fat is lovely for frying things like potatoes or eggs.
Rinse the goose inside and out with cold water. Pat dry with a paper towel.
Prick the skin of goose all over with a sharp knife or needle. Pierce through the skin to the fat layer but be careful not to cut into the meat.
Rub the goose all over with the citrus rub. If you have any left over, toss it inside the goose. Place the parsley and thyme inside the goose. You can do this ahead of time if you like and place goose in the fridge until roasting time.
Skewer the thighs close to the goose and tie the legs together with a piece of kitchen string. Not too tightly. Place goose in roasting pan.
Cook goose for 2 1/2 hours to 4 hours, depending on the size of goose. Estimate roughly 15 minutes per pound. Baste occasionally with drippings. A thermometer inserted into the thigh should read 165° F when well-done.
If the skin is not well browned, turn the oven temp up to 400° F and roast for another 15 minutes. Remove from oven, cover loosely with foil and let rest 20 minutes before carving.