Recipe for The Golden Goose !!

The above photo and request for it's recipe was emailed to me, a photo that I have not seen in a very long time. This photo was on the old Bataille Gourmet web site and is the works of Maria De Los Angeles Maldonado. If you are hell bent on getting it you could try to contact her thru the Arts Institute Culinary Programs Student profiles in Henderson Nevada. ( Las Vegas)

As this cold mornings sky came to life on my walk a formation of Geese gently flew there way to do what they do for the winter. This brougtht to mind one of my favorite recipes for the Christmas Goose that has become a tradition with my families Christmas gathering and has brought many a laughs along with it. There are no precise measurements in this recipe just good times, warm aromas and the tastiest goose one could sink there chops into.
Here is what you'll need to add to your shopping list,:
1 quart ottle Grand Marnier
1 quart bottle Cognac ( VSOP or better)
1 pound box Himalaian Rock Salt (kosher rock salt if you cant find hialaian)
1 ripe oranges
1 ripe pear
1 yellow onion
 black pepper
1 bulb garlic
1 bunch fresh Sage
a few sprigs German Thyme
1 5-7 pound goose
10 dried cloves

Remove gizzards and neck from the cavity of the goose and place to the side, rinse goose well with cold water. Pre-heat oven to 375 degrees while you are prepping the bird. Season the cavity of the bird with cracked pepper but no salt, cut the orange, onion and pear into quarters , separate garlic bulb and smash cloves but leave them in there skin, now take the sage and German thyme and place them into the cavity of the goose along with the orange, pear, onion, garlic and 1/2 of the dried cloves. Now pour about a quarter cup of Cognac and Grand Mariner into the cavity and tie it closed. Place the goose in a large roasting pan, take the remaining cloves and punch them into the skin along the breast line, cover goose with rock salt, yes I said cover the goose with rock salt packing it. What this does is render out the fat and season the bird as it cooks. Pour a cup of both boozes over the bird and into the oven it goes 20 mins per pound. Every 20 mins or so pour another cup of Cognac and Grand Mariner over the bird, be careful of back flash as the alcohol cooks out. Half way thru the cooking process remove the fat from the pan and set aside. When the bird is ready to come out of the oven, take it out and let it sit for 15-20 mins then remove the crusted blanket of salt and be taken back with awe when you reveal the beauty of the golden crisp skin. You'll be amazed at the flavor and the low sodium content preparing the goose this way.
The holidays are about family, good friends and love. The best gift I could ever recieve.
I shall return upon my next inspiring moment with more.