Although not as popular as turkey, a roast goose makes an exceptionally good main dish for holiday fare. Although the roasting time is always the same, the goose can be stuffed in many ways to give it variety. Also it can be cooked without stuffing, as described in this recipe.
Wash and dry goose thoroughly, inside and out. Using a sharp 2-tined fork, prick skin all over bird.
Cover breast with salt and pepper and minced garlic and bring to room temperature. Preheat oven to 325°F.
In cavity, place orange quarters, squeezing them slightly. Place strips of salt pork on breast of goose and put bird on rack in open roasting pan.
Bake for 1 hour. Drain off all excess fat. Increase heat to 350°F and continue roasting for 3 hours.
During this cooking period, you will find that the goose has given off quite a bit of fat. The best way to dispose of it is to remove the goose and place on a new rack in a new roasting pan. During the last hour of cooking you will find that most of the fat has left the bird. Now is the time to baste it with Burgundy wine. This will give a fine aroma, so baste it often, adding more Burgundy if needed.