SMOKED CITRUS AND
MAPLE GOOSE
INGREDIENTS:
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10lb. whole goose
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1/2 cup maple syrup
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2 limes, sliced
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2 lemons, sliced
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2 tbsp Ben's Heffer Dust
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1 tbsp sea salt
INSTRUCTIONS:
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Dry the goose very well and pierce the skin with a needle all over to help render the skin crispy when cooking.
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Season the bird with sea salt all over and set uncovered in the fridge overnight.
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Remove and dry the bird again with paper towels, then add Ben's Heffer Dust, sliced citrus, and maple syrup to the cavity and seal the skin shut with a wooden skewer.
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Cook at 250°F until the internal temperature of the breast registers 165°F.
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Allow the goose to rest for at least 20-25 minutes prior to slicing.
Note: Goose is great served with orange marmalade, brushed on the skin during the last 10 minutes.
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