Ingredients:

• 10lb. whole goose
• 1/2 cup maple syrup
• 2 limes, sliced
• 2 lemons, sliced
• 2 tbsp Ben's Heffer Dust
• 1 tbsp sea salt

Instructions:

• Dry the goose very well and pierce the skin with a needle all over to help render the skin crispy when cooking.
• Season the bird with sea salt all over and set uncovered in the fridge overnight.
• Remove and dry the bird again with paper towels, then add the sliced citrus and maple syrup to the cavity and seal the skin shut with a wooden skewer.
• Cook at 250℉ until the internal temperature of the breast registers 165℉.
• 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.