A delightful roast goose recipe with a honey glaze and aromatic spices, perfect for festive occasions.
Combine water, soy sauce, celery, dried onion, and sugar in a large saucepan. Bring to a boil, then reduce heat and simmer until celery is tender.
Ensure the celery is finely chopped for even cooking and flavor distribution.
Cool the marinade to room temperature, then pour it into a resealable bag. Add the goose, seal, and refrigerate for 4 hours, turning occasionally.
Turning the bag ensures the marinade coats the goose evenly.
Preheat the oven to 325°F (165°C). Remove the goose from the marinade and discard the marinade.
Pat the goose dry with paper towels to ensure a crispy skin.
Rub the inside of the goose cavity with salt and pepper. Rub the outside with oil and the spice mixture (cinnamon, garlic powder, anise seed).
Use your hands to evenly distribute the spices over the goose.
Place the goose on a shallow roasting pan and bake uncovered for 30 minutes.
Position the goose breast-side up for even cooking.
Combine vinegar, soy sauce, honey, and water in a small saucepan. Bring to a boil, then simmer until reduced by half.
Stir occasionally to prevent the glaze from sticking to the pan.
Baste the goose with the glaze, sprinkle lightly with salt, and return to the oven for another 30 minutes.
Basting frequently helps achieve a glossy, caramelized skin.
Cover the goose with foil and bake for an additional 1.5 to 2 hours, or until the internal temperature reaches 180°F (82°C).
Check the temperature in the thickest part of the thigh without touching the bone.
Let the goose rest covered with foil for 20 minutes before carving.
Resting allows the juices to redistribute, ensuring moist meat.
Strain the pan juices and skim off fat. Combine cornstarch and cold water, then whisk into the juices. Cook until thickened.
Whisk continuously to avoid lumps in the gravy.
Carve the goose and serve with the prepared gravy. Enjoy your meal!
Serve with roasted vegetables or mashed potatoes for a complete meal.
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