How to Roast a Goose

Name: How to Roast a Goose
Ingredients: 1 10-12- pound goose; ¼ cup sea salt, preferably Sonoran (divided); 1 tablespoon ground black pepper; 1 tablespoon Mexican oregano; 1 teaspoon chili powder; 1 large orange; 1 large lemon; 6 cloves garlic (minced); 7-10 scallions (divided)

Recipe with step-by-step instructions on how to defrost and roast a whole goose and how to shred the meat for sandwiches or my Peking-inspired, Sonoran-Style Goose Tacos recipe.

Raw roast goose with orange and salt rub in a Viking roasting pan with insert on a black background.

Servings: servings

Equipment

Roasting pan with rack
Instant read thermometer

Recipe with step-by-step instructions on how to defrost and roast a whole goose and how to shred the meat for sandwiches or my Peking-inspired, Sonoran-Style Goose Tacos recipe.

Ingredients

1 10-12- pound goose
¼ cup sea salt, preferably Sonoran divided
1 tablespoon ground black pepper
1 tablespoon Mexican oregano
1 teaspoon chili powder
1 large orange
1 large lemon
6 cloves garlic minced
7-10 scallions divided

Instructions

If frozen, defrost the goose in the refrigerator for 2 to 3 days.
Remove the giblets from the cavity and save for another use.
Rinse the inside and outside of the goose, pat dry
Bring the goose to room temperature. This will take 3-4 hours.
Rub the inside of the goose with 3 tablespoons sea salt, 1 tablespoon ground black pepper, 1 tablespoon Mexican oregano and 1 teaspoon red chile powder.
Zest and quarter the orange, set the zest aside. Quarter the lemon. Set three of the scallions aside, cut the rest into thirds. Stuff the goose with the orange and lemon quarters, minced garlic and cut scallions.
Mix the orange zest with 1 tablespoon sea salt, then rub the mixture over the surface of the duck.
Preheat the oven to 350 degrees.
Fill the bottom of a roasting pan with enough water to cover the bottom. Set the goose breast-side-up on the roasting pan insert, then cover the pan loosely with foil.
Roast the goose for 25 minutes per pound or until an instant-read thermometer inserted into the inner thigh reads 170 degrees F, about 4 to 5 hours.
Remove the goose from the roasting pan, then pour the drippings accumulated in the bottom of the pan through a fine sieve, throw away the solids, pour this goose fat into a lidded container and refrigerate for later use.
Let the goose cool enough to handle. Shred the meat by hand or with two forks. Refrigerate or freeze the remaining goose for later use.