Adipate the carcass, remove the roll, remove the lungs, kidneys and glands from the spine, giblets you can use too.

The goose itself is dry and pretty bland, so I rubbed paprika, ground ginger, threw a pinch of cumin, steamed dried apricots for a few minutes, I remained in the jar sundried tomatoes in olive oil, so they too went to the goose. Optionally, you can baste the bird with orange juice of one orange, dried apricots and tomatoes put a little more, the taste will only get better. Season with salt, add the Apple bite, I had a pet, not acid 3-4%, but if you don't have at hand, then dilute the vinegar is another of interest with water, how do you do it for marinating kebabs. All this mix thoroughly, RUB this part of the carcass and leave them sit for 4-5 hours, turning over in the course 3-4 times at room temperature.

After the goose is traditionally packaged in a sleeve for baking in the oven. Each oven is different, I have in the hole, he "roasted" at 210 degrees and only on the upper heater. Suggest front sleeve nadsech knife the breast of a goose I forgot to do the breast would be juicier. And generally poke him with a knife even before marinating. After almost 1 hour I opened the top of the foil and roast further for another 20 minutes for the crust, liberally basting with fat.

In General, the longer you can marinate and put more spices wouldn't hurt. But goose and it turned out very tasty. Bon appetit!