Alsatian Goose With Pears

---

My granny used to make this dish. She came from alsace in france and learned this dish from her mother.

---

Steps

---

Preheat to 325f.

---

Remove giblets and neck from cavity.

---

Pull out any lumps of fat.

---

Using a sharp fork , poke the skin of the goose all over.

---

Dont pierce the meat , just the skin.

---

Rinse goose inside and out.

---

Pat dry with absorbent paper.

---

Sprinkle inside and out with salt , pepper , and 1 teaspoon ginger.

---

Poke a few slits in the skin of the cavity.

---

Place garlic slices into body cavity slits.

---

Place the carrots , onion , and celery into the body cavity.

---

Tie the bird up.

---

Place goose on rack , breast side up , in large roasting pan.

---

Place the orange slices on top of the bird.

---

Roast goose 1 1 / 2 hours , basting with drippings.

---

When the wings begin to brown , cover with aluminium foil.

---

Turn goose over , breast side down.

---

Cover the wings with aluminium foil.

---

The roasting pan will have accumulated lots of fat.

---

Spoon 6 tbsp into a metal bowl and reserve.

---

Roast another 1 1 / 2 hours until a thermometer in the thickest part of thigh registers 175f let rest , covered , for 10 mi.

---

Ingredients

---

goose, salt, pepper, ground ginger, garlic cloves, orange, celery, carrot, onion, bosc pears, fresh lemon juice, sugar, pear liqueur, chicken stock, flour