Ingredients
- 4 cups water, divided
- 2/3 cup plus 1 tablespoon soy sauce, divided
- 1/4 cup chopped celery
- 1/4 cup dried minced onion
- 1 tablespoon sugar
- 1 domestic goose (10 to 12 pounds)
- Salt and pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon aniseed
- 1/4 cup cider vinegar
- 1/4 cup honey
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1
In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, stirring frequently.
Cool. Pour marinade into a large resealable plastic bag; add goose. Seal bag and turn to coat; refrigerate for 3-4 hours, turning several times. - 2
Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes.
- 3
Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. Baste goose with honey mixture. Bake, uncovered, for 30 minutes. Cover and bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture if desired. Cover and let stand for 15 minutes before carving.
- 4
For gravy, strain pan juices; skim and discard fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Serves 6 to 8.
