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Spiced Roast Goose

4 cups water plus 2 tablespoons water, divided
2/3 cup plus 1 tablespoon soy sauce, divided
1/4 cup chopped celery
1/4 cup dried minced onion
1 tablespoon sugar
1 domestic goose (10 to 12 pounds)
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon aniseed
Salt and pepper to taste
1/4 cup cider vinegar
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and
sugar. Bring to a boil, stirring frequently until vegetables are tender; let
cool. Pour marinade into a large resealable plastic bag. Add goose and seal bag;
turn to coat. Refrigerate 3-4 hours, turning several times. Drain and discard
marinade. In a small bowl, combine the cinnamon, garlic powder and aniseed.

Printed from tasteofhome.com Sep 7, 2008

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Spiced Roast Goose cont.

Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting
pan; rub with spice mixture. Bake, uncovered, at 325° for 30 minutes.
Meanwhile, in a small saucepan, combine 2 cups water, vinegar, honey and
remaining soy sauce. Bring mixture to a boil. Reduce heat; simmer, uncovered,
until reduced by about half. Baste goose with honey mixture. Bake, uncovered,
30 minutes longer. Cover and bake 1-1/2 to 2 hours longer or until a meat
thermometer reads 180°, baste occasionally with honey mixture if desired.
Cover and let stand for 15-20 minutes before carving. For the gravy, strain pan
juices into a large measuring cup; skim fat and discard. In a small saucepan,
combine cornstarch and remaining water until smooth. Add pan juices; mix well.
Bring to a boil; cook and stir 2 minutes or until thickened. Serve with goose.

Yield: 6-8 servings.