Roast Goose with Orange & Five Spice (and Goose Fat Potatoes!)

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1. 1Step 1: Make sure the goose is close to room temperature before putting it in the oven; starting with a partially frozen bird is not recommended.
2. 2Step 2: Remove the giblets and neck from the cavity. Use a sharp knife to trim any large pads of fat from the inside. Rinse the goose thoroughly, including the cavity, and pat dry. Do not remove the flap of skin at the neck; tuck it underneath the goose to keep it sealed.
3. 3Step 3: If the goose is trussed, remove the string and pull out the legs and wings slightly for more even cooking. Place the goose in a foil-lined roasting pan with a sizable rim, as the goose will release a lot of fat.
4. 4Step 4: Zest the oranges, avoiding the white pith. Mix the zest with 1½ teaspoons salt, pepper, sugar, five spice powder, shaoxing wine (or sherry), and soy sauce. Set aside.
5. 5Step 5: Season the goose cavity with salt, and rub the minced garlic all throughout the cavity. Stuff the ginger slices and scallions into the cavity, along with the zested oranges, cut into quarters.
6. 6Step 6: Rub the orange zest and five-spice mixture all over the goose, and set it aside for 30 minutes (or marinate overnight for optimum results). Meanwhile, preheat the oven to 450°F (230°C).
7. 7Step 7: Place the goose in the oven and cook for 10 minutes at 450°F/230°C. Reduce the heat to 350°F/190°C and cook for another 10-12 minutes per pound (about 1 hour 45 minutes to 2 hours for a 10-pound goose; increase time for larger geese). Adjust cooking times for desired doneness, but don't dry it out. When a meat thermometer in the thigh reads 165-170°F, it's done.
8. 8Step 8: Every 30 minutes, baste the bird with the fat in the pan. About halfway through cooking, tent the breast loosely with foil and spoon out 3 tablespoons of goose fat.
9. 9Step 9: Toss the goose fat with the potatoes, salt, pepper, and your choice of herbs (thyme, rosemary, etc.) on a roasting pan. Put the potatoes in the oven with the goose for the last half hour and roast.
10. 10Step 10: Once the goose is done, take it out of the oven and cover with foil. Stir the potatoes and increase the oven temperature to 400°F (205°C) to finish roasting. Let the goose rest for 20 minutes while the potatoes finish cooking.
11. 11Step 11: Carve the goose and serve with the roasted potatoes. (Note: you can keep the rendered fat in a mason jar in the fridge and save it for roasted vegetables, beans, and stews).