Step 1

Combine all the marinade ingredients in bowl. Place the goose in a large roasting pan and stuff with the orange quarters.

Step 2

Rub the marinade all over the goose massaging into the skin on both sides. Cover with the coarse sea salt and place in the fridge for 12-24 hours, uncovered.

Step 3

Preheat oven to 325 degrees. With a sharp knife or skewer, poke holes in the skin of the goose all over, being careful not to pierce the skin. This helps the fat to render.

Step 4

Place the goose on a roasting rack, breast side down, and roast for 1 hour. Drain excess fat from the pan and reserve. Flip the goose over and roast another hour. Drain excess fat from the pan and reserve.

Step 5

Turn the heat up to 400 degrees and brush the goose with half of the honey glaze. Cook for 15 minutes. Baste again with remaining honey mixture and cook another 15-20 minutes, or until the temperature of the goose reads 160 degrees.

Step 6

Remove and let rest for 15 minutes. Temperature will rise to 165 degrees while the goose is resting.

Step 7

Combine all ingredients in a saucepan and heat until honey is dissolved.