Roast Goose with Mixed Vegetables and Orange Sauce

Ingredients

• 1 goose (about 3.5 kg)
• Salt
• black pepper (freshly ground)
• 3 tbsp dried savory
• 4 untreated oranges
• 2 bunches mirepoix vegetables
• 1 bundle carrots
• 200 g Sugar snap peas
• 150 g small mushrooms
• 6 shallots
• 3 tbsp butter
• Salt
• black pepper (freshly ground)
• Lemon juice
• orange slice (for garnish)
• 1 bundle basil (for garnish)

Instructions

1. 1.

   Wash the goose, pat dry, rub inside and outside with salt and pepper, and sprinkle with savory. Prick the skin several times with a toothpick. Squeeze the juice of 2 oranges, filet one orange and cut into small pieces, then rinse the remaining orange in hot water and grate its zest. Clean and wash the mirepoix vegetables.

2. 2.

   Preheat the oven to 220°C fan-forced and place the goose breast-side down in a roasting pan. Add about 750 ml of boiling water and the mirepoix vegetables, roast for about 45 minutes, then reduce the heat to 170°C and continue roasting for another 2 hours, turning once and basting with the pan juices.

3. 3.

   Peel and halve the shallots. Clean the carrots, leave a bit of green on them, wash and trim. Wash the sugar snap peas and cut off their ends. Clean the mushrooms and wipe them with a damp kitchen towel.

4. 4.

   Fifteen minutes before the end of cooking remove the mirepoix vegetables. Then baste the goose with orange juice and add the onions and vegetables to the pan, raising the oven temperature to 220°C.

5. 5.

   Remove the finished goose and vegetables from the oven and strain the sauce through a sieve. Slice the goose and keep warm with the vegetables. Heat the roasting pan over a stovetop with the strained sauce, skim off the fat, and reduce the sauce briefly with orange zest and finely chopped orange fillets. Season with salt, pepper and a splash of lemon juice.

6. 6.

   Arrange the sliced goose with the vegetables and sauce on plates and garnish with a halved orange slice and fresh basil.