Preparation:
Prep Time: 45 minutes
Cooking Time: 2 hours
Yields: 8 servings
Ingredients:
• 1 whole dressed goose, thawed if frozen
• 1 teaspoon seasoned salt
• 1 teaspoon black pepper
For the Stuffing:
• 1-inch piece fresh ginger root, sliced into rounds
• 2 large stems of scallion, sliced into 3-inch pieces
• 1 lemon, segmented
• 1 orange, segmented
• 1 stalk of lemongrass (white part only), bruised
For the Wet Rub:
• 2 tablespoons organic orange zested
• 1 tablespoon minced garlic
• 2 teaspoons of seasoned salt
• ½ teaspoon black pepper
• 1 tablespoon honey
• 1 ½ teaspoons five-spice powder
• 1 tablespoon rice wine vinegar
• 1 tablespoon light soy sauce
For the Potatoes:
• 3 pounds of Vivaldi or Melody potatoes, peeled and quartered
• 1 tablespoon mixed Italian herbs
• Salt and black pepper
Directions:
1. Preheat an oven to 450°F and line a rimmed roasting pan with foil. Set aside.
2. Rinse goose and pat dry with paper towels. Tuck in the neck and secure with a wooden skewer. Place the goose in the prepared roasting pan and season with salt and black pepper on all areas.
3. Mix together all ingredients for the stuffing and stuff into the cavity.
4. Combine together all wet rub ingredients in a bowl, mix to combine and rub evenly into the meat. Set aside for at least 30 minutes before roasting.
5. Roast it in the oven for 10 minutes. Reduce oven temperature to 350°F and roast for about 1 ½ to 2 hours, or until a meat thermometer inserted on the thickest part registers 165 – 170 °F.
6. While roasting the goose, baste regularly with pan drippings every 30 minutes. 30 minutes before the roast is done, take about 2 to 3 tablespoons of pan drippings and tent the roast with foil.
7. Drizzle the potatoes with pan drippings, season to taste with Italian seasoning, salt and pepper and transfer into a roasting pan. Roast it in the oven for 30 minutes.
8. When the goose is done, remove from oven and transfer to a wire rack to rest for 15 minutes. Briefly stir the potatoes and cook further for 10 to 15 minutes, if required.
9. Carve the goose, transfer on a serving platter and serve immediately with potatoes.