Enjoy This Recipe Courtesy of Chef Les Kincaid
1 cup honey
1 cup white vinegar
Enough water to cover the goose (4 to 6 quarts)
One 10 to 12 pound fresh goose
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 whole bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup all-purpose flour
3 cups chicken stock
Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird.
Remove the goose from the liquid and allow cooling at room temperature for 20 to 30 minutes or until cool enough to handle.
Preheat oven to 325 degrees F.
Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper; add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
Preheat a heavy roasting pan for 10 minutes.
Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees F.
Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
Yield: 6 to 8 servings