• 1 goose (10-12 lb. size)
  • Village Meat & Wine’s Prime Rub
  • 1 medium apple, peeled and quartered
  • 1 medium navel orange, peeled and quartered
  • 1 medium lemon, peeled and quartered
  • 1 cup hot water


Sprinkle the goose cavity with Village Meat & Wine’s Prime Rub. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.
Bake duck uncovered, at 350 for 2-1/4 to 3 hours or until a meat thermometer reads 185 F. If necessary, drain fat from pan as it accumulates.
Cover goose with foil and let stand 20 minutes before carving. Discard fruit.

5025 S. Eastern Ave Ste23
Las Vegas Nevada 89119
(702) 736-7575