Aquadro Recipedia

Ingredients

• 1 10ish lb goose
• 1 orange
• 2 lemons
• 1 T Kosher or rock salt
• 2 T Chinese 5-spice
• Clear honey

Preparation

24 Hours in Advance

1. Zest citrus and combine with salt and 5-spice; mash gently into a paste using mortar and pestle
2. 24 hours before cooking, score the skin of the goose and rub spice paste in
3. Stuff zested citrus (1 orange, 2 lemons) in cavity of goose
4. Refrigerate

Day-Of

1. Roast goose on rack for 15 minutes at 475°
2. Reduce heat to 350° and roast an additional 15 minutes per pound
3. With approximately 30 minutes remaining, remove from oven, vent legs, and drizzle bird with honey
4. Return to oven and complete roasting
5. Let rest for 15 minutes before carving

Notes

• Meat thermometers recommended ; breast is perfectly done at 140° – thighs at 175°