STEP 1: PREPARE THE GOOSE

Before you begin cooking, it’s important to prepare the goose properly. Start by removing the giblets from the bird’s cavity (save them for making stock or discard). Pat the goose dry with paper towels to remove excess moisture. This step is crucial because it helps the skin become crispy during roasting.

Once the goose is dry, rub the entire bird with olive oil, making sure to coat it evenly. Sprinkle the salt and black pepper over the bird, both inside the cavity and on the skin. Add the fresh thyme, rosemary, and minced garlic to the cavity of the goose for added flavor. Lastly, place the quartered onion and orange inside the cavity as well, which will infuse the meat with additional aromatic flavors as it roasts.

STEP 2: ROAST THE GOOSE

Preheat your oven to 350°F (175°C). Place the goose on a roasting rack in a large roasting pan, breast-side up. The rack will allow the goose to cook evenly and help the fat drain away during roasting. Roast the goose for approximately 2 to 2 ½ hours, or until the internal temperature reaches 165°F (74°C). Depending on the size of your bird, roasting times may vary, so it’s important to check the internal temperature using a meat thermometer.

During the roasting process, the goose will release a significant amount of fat. You can periodically spoon off some of the fat to prevent it from becoming too greasy or to use it later for making gravy or roasted potatoes.

STEP 3: PREPARE THE ORANGE GLAZE

While the goose is roasting, you can prepare the orange glaze. In a small saucepan, combine the freshly squeezed orange juice, honey, soy sauce, Dijon mustard, cinnamon, and orange zest. Bring the mixture to a simmer over medium heat, stirring occasionally to combine the ingredients.

Once the glaze has come to a simmer, let it cook for about 10-12 minutes until it has reduced and thickened slightly. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly whisk the slurry into the glaze and continue cooking for an additional 2-3 minutes, or until the glaze has thickened to a syrup-like consistency. Remove the glaze from the heat and set it aside.

STEP 4: GLAZE THE GOOSE

After the goose has been roasting for about 2 hours, take it out of the oven and brush the orange glaze generously over the skin. Use a basting brush to coat the goose with the glaze, making sure to cover it completely. Return the goose to the oven and continue roasting for an additional 30 minutes, basting with the glaze every 10 minutes.

This step helps the glaze caramelize, creating a beautiful, glossy finish on the skin and infusing the goose with the sweet and tangy orange flavor.

STEP 5: REST AND CARVE

Once the goose is golden brown and the internal temperature reaches 165°F (74°C), remove it from the oven. Let the goose rest for 15-20 minutes before carving. Resting allows the juices to redistribute, ensuring that the meat remains moist and tender.

After resting, carve the goose into portions, starting with the legs and then slicing the breasts. Serve the goose with a drizzle of the remaining orange glaze and a sprinkle of fresh herbs for added color.