Goose in blood orange sauce

Ingredients:

• 1 tbsp. Sauvinon Blanc wines
• 1 tbsp. grated ginger root
• 1 tbsp. l. olive oil
• 1 teaspoon ground black pepper
• 18 cloves of garlic
• 1 onion, thinly sliced, + 2 whole onions
• 1 goose weighing 3.5 kg.
• 1 teaspoon ground ginger
• 6 bay leaves
• 2 cups chicken broth
• 1 bunch of fresh parsley
• 2 tablespoons black peppercorns
• 1 cup fingerling potatoes, cut into 1cm pieces.
• 1 cup rutabaga, cut into 1 cm pieces.
• 1 cup turnip, cut into 1cm pieces.
• 4 shallots
• 3 blood oranges
• 60 ml blackcurrant syrup
• 60 ml limoncello
• 60 g butter

Preparation:

1. In a large bowl, combine wine, fresh ginger, salt, pepper, 4 cloves of garlic, and chopped onion. Add the goose, cover, and refrigerate, turning the goose once a day, for 2 days.
2. Remove the goose from the marinade. Let it sit at room temperature for 2 hours.
3. Prepare a roasting pan with a rack. Place ground ginger, 3 bay leaves, and 2 cups of water in the bottom of the roasting pan.
4. Pat the goose dry and season with salt and black pepper.
5. Heat a roasting pan over low heat until the water comes to a boil. Place the goose on the rack. Cover tightly with foil. Steam the goose over low heat for 45 minutes.
6. Preheat oven to 190°C.
7. Remove the foil from the roasting pan and drain the fat into a bowl. Rinse the roasting pan and place the goose on the grill.
8. Roast the goose until the legs flake easily, about 1 hour and 30 minutes. Remove the breast and legs. Increase the oven temperature to 200°C.
9. Cut up the carcass. Add it to the boiling chicken broth in a large saucepan with the peppercorns, whole onion, 6 cloves of garlic, and the remaining 3 bay leaves. Simmer for 3 hours, skimming off any foam and fat from the surface regularly. Strain the broth and reduce to 2 tablespoons.
10. Place the potatoes, rutabagas, and turnips in a large pot of boiling salted water. Cook until tender.
11. Add the goose fat to the roasting pan, then add the vegetables, shallots, and the remaining 8 garlic cloves and roast, stirring occasionally, until golden brown. Remove the vegetables from the roasting pan and keep warm.
12. Reheat the goose and keep warm along with the vegetables.
13. Make the blood orange sauce:
    Grate the zest of two blood oranges. Separate the oranges into segments, removing the membranes. Squeeze the remaining oranges to extract the juice.
14. Combine the blackcurrant syrup and 0.5 cups of orange juice in a saucepan. Cook until the syrup thickens, then add the limoncello. Add the goose broth and butter. Add the orange segments one minute before the end of the cooking time.
15. Carve the goose, place it on a platter, and top with vegetables. Drizzle with orange sauce.