INGREDIENTS
1 Goose 10 - 12 lbs, trimmed of excess fat
1 TBSP each of cayenne, cumin, coriander, and cardamom
1/4 cup kosher salt
1 TBSP oil
2 white onions, chopped
2 celery stalks, peeled and chopped
1 carrot, peeled and chopped
4 fresh thyme sprigs
zest of 2 oranges
2 bay leaves
2 lbs fingerling potatoes
STEPS
Preheat oven to 350F.
Pat the goose dry and sprinkle with the spice mixture inside and out.
In a large skillet, heat oil over medium heat, add onions, celery, carrots, stir until lightly browned.
Add thyme, zest, and bay leaves, set aside to cool and fill the goose cavity with cooled vegetables.
Spread the fingerling potatos out in a large roasting pan.
Truss the goose and set it on top of the potatoes (on a V-rack works, too).
Roast for 1 hour, rotating the pan once during the cooking, the potatoes should be tender, if not continue to roast until they are.
Transfer the goose to a baking sheet and use a slotted sppon to transfer the potatoes from the pan to a separate baking sheet, covering with a little bit of sauce to keep warm.
Pour off most of the fat from the baking pan but leave some on the bottom to prevent the juices from burning. The fat can be strained, cooled, and kept in the refrigerator for up to 6 months.
Return the goose to the pan and continue cooking until a thermometer inserted to the thigh reads 175F.
Allow the bird to rest for 20 - 25 minutes before serving. Reheat the potatoes if necessary.
Bon Appetit!