Ingredients
1 domestic goose (10 to 12 pounds)1 teaspoon salt1/2 teaspoon rubbed sage1/4 teaspoon pepper6 small navel oranges, divided1/3 cup light corn syrup2 tablespoons sugar
Preparation
Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.
Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.
Brush glaze over goose. Spoon orange sections and peel around goose.
