Roast Goose With Sweet Glaze

• 1 domestic goose (10 to 12 pounds)
• 1 teaspoon salt
• 2 small navel oranges, quartered
• 1 small onion, quartered
• 2 garlic cloves
• 3/4 cup orange marmalade
• 3 tablespoons Dijon mustard
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon pepper

1. Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
2. Bake, uncovered, at 350u0b0 for 2-3/4 to 3-1/4 hours or until a thermometer reads 180u0b0. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates.
3. In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose.
4. Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.

goose, salt, oranges, onion, garlic, orange marmalade, mustard, soy sauce, brown sugar, pepper

Taken from www.tasteofhome.com/recipes/roast-goose-with-sweet-glaze/ (may not work)