If the goose is frozen, defrost it ahead of time, clean out the giblets and neck, and use a sharp knife to remove any large chunks of fat from the cavity. Clean thoroughly inside and out, then pat dry with kitchen paper. Do not cut off the skin of the neck; simply fold the longer part under the body to prevent juices from spilling out of the neck during roasting and to moisturize it. If the goose is tied up in its wrapping, remember to loosen the string and gently pull the legs and wings out before cleaning, as this will help it to roast evenly. The roasting pan should be deeper as it will run out more oil and juices. Lay out a layer of tinfoil before putting the goose in to make it easier to clean later. Use a grater to rub the orange peel into crumbs. Do not rub the white orange peel inside or it will be bitter. Peel with a kumquat. Do not rub the white orange peel inside or it will be bitter.

Coat the inner cavity with a thin layer of salt and garlic, then add ginger and scallions, then cut an orange into four slices and add them to the cavity as well. Coat the skin of the goose with a mixture of orange peel shavings and five-spice powder, then marinate for at least 60 minutes. If you have time, marinate overnight in advance refrigerated for better results. After that, roast the marinated goose at 230°C for 10 minutes, then reduce the oven temperature to 190°C and continue roasting. Depending on the size of the goose, determine the roasting time. A whole goose weighing 9 kilograms needs to be roasted for 1 hour, 45 minutes to 2 hours, and larger geese need to be roasted for some more time. To get fresh and juicy goose meat, it is best to use a thermometer. The thigh meat is roasted when it reaches a temperature of 70-76 degrees Celsius.

When roasting a goose, baste it with oil from the pan every 30 minutes, and halfway through the roasting time, cover the breast with a piece of aluminum foil. Then spoon out 3 tablespoons of the goose oil. Mix the goose oil with salt and pepper, then with the potatoes and place on a baking sheet. You can put in some thyme, rosemary and other herbs as appropriate. Put it in the oven with the goose during the last half hour. After roasting remove the goose from the oven, remove the foil covering it and place it on a tray to wake up the meat; turn the potatoes over and place them in the oven, raise the temperature to 205°C and continue roasting for 20 minutes. The meat wakes up while the potatoes are roasting.

Serve the goose with the roast potatoes. Strain the remaining goose fat and refrigerate in an airtight glass container. It can be used for roasting vegetables, beans or stews next time. It is very flavorful. If you don't have enough words to describe how exquisite it is, only try it yourself.