Roast Goose with browned potatoes (Holiday Menus for Family)

 

For 6 servings

• 1 goose (9 to 11 pounds)
• 4 to 6 large potatoes, peeled and cut in half
• Salt and freshly ground pepper
• Paprika

1. Heat oven to 350F.
2. Trim excess fat from goose, rub cavity of goose lightly with salt ; fasten neck skin of goose to back with skewer, fold wings across back with tips touching and tie drumsticks to tail.
3. Prick skin all over with fork.
4. Place goose, breast side up, on rack in shallow roast pan ; insert meat thermometer so tip is in thigh muscle and does not touch the bone.
5. Roast uncovered 3 to 3½ hours, removing excess fat from pan occasionally, until thermometer registers 180F or drumstick moves easily and juices run clear.
6. If necessary, place a tent of aluminium foil loosely over goose to prevent excessive browning.
7. 1½ hour before goose is done, place potatoes in roasting pan around goose ; brush potatoes with goose fat and prinkle with salt, pepper and paprika.
8. When done, place goose and potatoes on heated platter ; cover and let stand 15 minutes for easier carving. 
9. Garnish with kumquats and parsley if desired.

BON APPÉTIT