Orange and Thyme Roasted Goose
- 1 (8- to 9-pound) whole goose, trimmed of excess fat
- 1 teaspoon fine sea salt
- Zest and juice from 1 large orange, skins reserved
- 8 sprigs thyme plus 1 tablespoon finely chopped thyme leaves
- 1/3 cup orange marmalade
- 1 teaspoon ground cardamom
- 5 large yellow potatoes (about 3 3/4 pounds), cut into large chunks
- 1 pound large shallots, peeled and halved
- 1 cup dry white wine
- 1/2 cup prepared whole berry cranberry sauce
- 2 bay leaves
- 2 teaspoons all-purpose flour
- 1/2 teaspoon ground black pepper
Remove and discard neck and giblets from the cavity of the goose, then thoroughly rinse inside and out with cool, running water.
Pat dry with paper towels and transfer goose to a roasting pan.
Prick goose skin all over with a paring knife then generously season inside and out with salt and pepper.
Tuck in legs or tie them together with kitchen twine. Cover and chill overnight.
Set goose aside on the counter at room temperature about 1 hour before you'd like to begin roasting it.
Meanwhile, preheat oven to 375°F.
Transfer zest and juice to a small bowl, then tuck squeezed orange skins and thyme sprigs into cavity of goose; set aside.
Add orange marmalade, chopped thyme and cardamom to bowl with orange zest and juice and stir to combine.
Baste goose all over with half of the orange mixture.
Transfer to the oven and roast until deep golden brown, 35 to 40 minutes.
Carefully remove roasting pan from oven and transfer accumulated fat in the pan to a heatproof bowl; set aside.
Loosely tent goose with foil and roast for 1 hour more, removing any excess fat in pan and basting goose with remaining orange mixture halfway through.
Put potatoes, shallots, 2 tablespoons of the reserved goose fat, salt and pepper into a large bowl and toss to combine. (Discard remaining fat or save for another use.)
Arrange potatoes and shallots around goose and continue to roast, tossing potatoes and shallots and basting goose every 30 minutes, until a thermometer inserted in the thickest part of the thigh registers about 170°F, about 1-2 hours more.
Stir potatoes and shallots, uncover goose and continue roasting until skin is crisp and thermometer reads 175°F to 180°F, 10 to 15 minutes more.
Carefully transfer goose, potatoes and shallots to a large serving platter and set aside.
Skim off and discard any fat from the pan juices then transfer to a large skillet; bring to a boil over medium-high heat.
Whisk in wine and cranberry sauce then add bay leaves and boil gently until reduced and just thickened, 3 to 4 minutes.
Whisk in flour and cook 1 to 2 minutes more.
Remove sauce from heat and transfer to a small bowl or gravy boat.
Carve goose and serve hot with potatoes, shallots and cranberry-white wine sauce on the side.
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- 1 (8- to 9-pound) whole goose, trimmed of excess fat
- 1 teaspoon fine sea salt
- Zest and juice from 1 large orange, skins reserved
- 8 sprigs thyme plus 1 tablespoon finely chopped thyme leaves
- 1/3 cup orange marmalade
- 1 teaspoon ground cardamom
- 5 large yellow potatoes (about 3 3/4 pounds), cut into large chunks
- 1 pound large shallots, peeled and halved
- 1 cup dry white wine
- 1/2 cup prepared whole berry cranberry sauce
- 2 bay leaves
- 2 teaspoons all-purpose flour
- 1/2 teaspoon ground black pepper