Roast Goose with Oranges and Madeira - goose

Method

• Remove excess skin, fat and quills from goose.
• Carefully lower goose into large pot of boiling water.
• Boil 1 minute.
• Remove from water.
• Pat dry.
• Place on rack in large pan.
• Chill uncovered 2 days.
• Melt butter in heavy large saucepan over medium heat.
• Add goose neck; cook until brown, turning once, about 5 minutes.
• Add slice shallots; saute until tender, about 4 minutes.
• Add 1 1/2 cups Madeira and 1 orange.
• Boil until reduced by 1/3, scraping up browned bits, about 3 minutes.
• Add broth and juice.
• Boil until reduced to 2 cups liquid, about 45 minutes.
• Strain sauce into saucepan.
• (Can be made 2 days ahead.
• Chill.)
• Preheat oven to 325F.
• Pierce goose skin (not meat) all over with fork.
• Place halved shallots and remaining 3 oranges in cavity of goose.
• Tie leg together to hold shape.
• Season with salt and pepper.
• Place goose, breast side down, on rack in roasting pan.
• Roast 1 1/2 hours.
• Transfer goose to platter.
• Pour off fat from pan.
• Place goose, breast side up, on rack in pan.
• Roast until thermometer inserted into thickest part of thigh registers 180F.
• about 1 hour 15 minutes.
• Increase oven temperature to 450F.
• Roast goose until golden, about 10 minutes.
• Transfer to platter.
• Pour off all fat from pan, leaving browned bits in pan.
• Pour 1/3 cup Madeira into pan.
• Gently heat pan while scraping up browned bits.
• Pour mixture into sauce.
• Dissolve cornstarch in remaining 2 tablespoons Madeira.
• Whisk into sauce.
• Boil until thickened to sauce consistency, about 7 minutes.
• Stir in 2 tablespoons honey.
• Season to taste with more honey, salt and pepper.
• Melt butter in heavy large saucepan over medium heat.
• Add shallots; saute until golden, about 10 minutes.
• Stir in Madeira, broth and honey.
• Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes.
• (Glazed shallots can be made 1 day ahead.
• Cover and refrigerate.
• Rewarm over low heat, stirring often, before serving.)
• Carve goose.
• Arrange slices on plates.
• Top with Madeira-glazed Shallots and sauce and serve.