I have to say, I am really jealous of all the goose fat you'll have left over! Mmm, potatoes cooked in goose fat! Also, pie crust made with it (you could make a goose pot pie if you have any left over). And confit, glorious confit. Heck, you could separate the breasts, and trim all the fat and render it, then cook the breasts, save the fat from that, and confit the legs and everything else.
What internal temperature do you think is suitable? I've found recommendations online in the 165-170 degree range - do you think that's a good ballpark? I'm assuming I'll have to cut the cooking time down. I'm not sure if I'll finish roasting in the turned-off oven like Kafka suggests; I may just roast until that temperature is reached.
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Kafka is not one to overcook anything, so I trust her implicitly, but that is the general range, so you can certainly test it. She mentioned why she does this with goose in the book, and I will post that later.
It turned out fantastic. I followed Kafka's recipe, except that the goose was done after the first hour roasting. There wasn't as much fat as I thought, probably because it was a wild Canada goose and not a fattened up domestic goose.
It was so yummy! I started with a salad, then the goose with ridiculously buttery roasted garlic mashed potatoes, steamed carrots and broccoli, and crusty bread, and then blueberry pie for dessert (that you can also see in the photo).
Anyway, thanks Saria! Now I want to get another goose...