Honey Wild Goose
Comments: Serve with chutney or spiced peaches.
Servings: 6 to 8
IngredientsPreparation
  • 1 [4 to 6-pound / 1.8 to 2.7-kg] goose
  • 4 teaspoons [20 mL] salt
  • 2 teaspoons [10 mL] ground ginger
  • 2 teaspoons [10 mL] dried basil
  • 1 teaspoon [5 mL] freshly ground black pepper
  • 1 1/2 cups [375 mL] honey
  • 1/2 cup [115 g] butter
  • 2 teaspoons [10 mL] freshly grated orange rind
  • 1/4 cup [60 mL] freshly squeezed orange juice
  • 1 tablespoon [15 mL] freshly squeezed lemon juice
  • 1/4 teaspoon [1 mL] dry mustard
  • 2 oranges, peeled then quartered
  • Preheat oven to 375F [190C].
  • Rinse then leave goose to soak ovenight covered with salted water, refrigerated.
  • Pat dry and transfer goose inro a roasting pan.
  • Mix together salt, ginger, basil and pepper.
  • Rub mixture inside cavity and all over the skin of the goose.
  • Into the top part of a double boiler, mix together honey, butter, grated orange rind, orange juice, lemon juice and dry mustard.
  • Cook until mixture becomes like syrup watching carefully as mixture should not caramelize.
  • Coat goose body with 3 tablespoons [45 mL] of this syrup.
  • Place orange quarters in cavity.
  • Pour 1/4 cup [60 mL] syrup over orange quarters.
  • Truss goose.
  • Pour remaining syrup all over the goose.
  • Cover roasting pan with foil.
  • Roast goose into preheated oven, basting goose 4 to 6 times with pan juices.
  • Roast goose for 2 hours, remove foil, lower oven to 325F [160C], and roast goose for 30 minutes more.