INGREDIENTS
- 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
DIRECTIONS
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.