Ingredients
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- 1 - 12-pound goose -- clean , dry and rub with spice paste.
- 4 teaspoons peppercorns
- 2 teaspoons thyme -- Grind with salt to powder
- 4 each bay leaves -- Grind with salt to powder
- 12 each whole cloves -- Grind with salt to powder
- 12 each black peppercorns -- Grind with salt to powder
- 8 each allspice berries -- Grind with salt to powder
- 2 tablespoons kosher salt -- grind with spices
- 2 tablespoons brown sugar -- mix with spices
- 2 tablespoons grand Marnier -- mix with spices
- 2 cloves garlic
Directions
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- Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry. Truss the goose and place breast side up on a rack in a roasting pan.
- In a spice mill or mortar grind the dry spices with the salt to a fine texture. Transfer to a small bowl and add the grand marnier and brown sugar. Slice the garlic thin, add to paste.
- Rub half the spice paste evenly on the interior of the goose, rub the remaining paste on the outside of the goose. Place goose in a plastic bag, press out any excess air.
- Place under refrigeration for 48 hours, massaging the spices into the goose and turning it twice a day.
- On the evening of the second day, remove the goose from the bag , pat dry inside and out. Place on roasting rack and return to the refrigerator. Let air dry over night.
- Remove from refrigeration, pat dry once again. Using a large needle and thread sow the neck and tail openings closed. Place on it's side on a roasting rack.
- Roast in a 300 degree oven for 45 minutes. Prick the skin all over with the needle to release fat. ( be careful not to prick the meat, just the fat.)
- Turn goose to other side.
- Increase the oven temperature to 325ºF and continue roasting for another 45 minutes. After roasting for a total of 1 1/2 hours, remove the goose from the pan and drain off all but 3 tablespoons of fat. Place diced root vegetables and potato mixture in the roasting pan and toss to coat with the fat.
- Increase temperature to 350, turn goose onto it's breast and roast another 40 minutes (prick the fatty parts on the bottom of the goose)
- Increase temperature to 400, turn breast up and roast for a final 30 minutes. Until deep golden color, crisp skin and fat is melted away
- Remove the bird from the roasting pan and allow it to rest for at least 30 minutes before carving. Serve with the cooked vegetables