Yield: 8-10 servings

Roasted Goose

Ingredients:
One 8-10 Pound Goose
6 carrots
1 head celery
3 onions
Salt and pepper
3-4 oranges
3-4 sprigs rosemary

Citrus Mustard

Ingredients:
1/4-cup Dijon mustard,
1 cup orange juice
2 Tbs. chopped rosemary

Directions:

1. The night before Christmas, scald the goose in boiling water for 1minute and then place in the refrigerator until the next day. This starts the fat rendering process and helps to expel more fat during cooking process.
   
2. Preheat the oven to 425 degrees F.
   
3. Place the celery, onions and carrots on the bottom of a deep roasting pan.
   
4. Arrange the goose on top of the vegetables. Season throughout with salt and black pepper.
   
5. Place the oranges cut in half and rosemary sprigs in the cavity of the goose; tuck the wings under the body and place in the oven for 20 minutes.
   
6. Turn the oven down to 350 degrees and continue cooking for 15 minutes per pound of weight.
   
7. After the first half hour of cooking at 350 degrees drain the fat from the roasting pan and baste with marinade and continue every half hour until cooked.

Roasted Goose with Rosemary and Citrus Mustard

Directions:

1. Rest the goose on a platter for 15 minutes before slicing.
   
2. Mix all ingredients together for the citrus mustard.
   
3. Slice and serve with the citrus mustard

Recipe by Brooke Vosika, Executive Chef, Four Seasons Hotel New York