Ingredients
1 domestic goose (10 to 12 pounds)1 teaspoon salt2 small navel oranges, quartered1 small onion, quartered2 garlic cloves3/4 cup orange marmalade3 tablespoons Dijon mustard2 tablespoons reduced-sodium soy sauce1 tablespoon brown sugar1/2 teaspoon pepper
Preparation
Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates.
In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose.
Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.
