Roast Goose

Directions

1. 1
   Place the oven rack in lowest position, and preheat your oven to 425f.
2. 2
   Trim and discard any excess fat around the goose's neck and cavity.
3. 3
   Rinse the bird with cool water.
4. 4
   Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
5. 5
   Place the garlic, onion and lemon halves in the cavity.
6. 6
   Tie the legs together to close the cavity.
7. 7
   Season the bird with the salt and pepper and place breast up in a roasting pan.
8. 8
   Place the neck next to the goose.
9. 9
   Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
10. 10
    This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
11. 11
    Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
12. 12
    Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
13. 13
    Discard the neck.
14. 14
    Pour off any further excess fat, and place the pan on a burner over medium heat.
15. 15
    Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
16. 16
    Add the broth, and reduce to a thinish gravy consistency.
17. 17
    Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
18. 18
    Check for seasonings and serve with the goose meat.
19. 19
    Discard the cavity filling.