Roast Goose with Caramelized Apples
- 1 13-pound goose, giblets and neck discarded
- 3 garlic cloves, thinly sliced
- 8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges
- 1/4 cup fresh lemon juice
- 6 tablespoons sugar
- 1/4 cup Calvados
- 1 1/2 teaspoons ground cinnamon
Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
Serve goose with caramelized apples.