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Position rack in bottom third of oven and preheat
to 350F. Rinse
goose inside and out; pat dry with paper towels.
Sprinkle inside and
out with salt and pepper. Using knife, cut small
slits all over
goose; place garlic slices into slits. Place goose
on rack, breast
side down, in large roasting pan.
Roast goose 2 hours 45 minutes, basting occasionally
with drippings
and removing excess fat; reserve 6 tablespoons
fat. Turn goose over.
Roast until brown and thermometer inserted into
thickest part of
thigh registers 175F, basting occasionally with
drippings, about 45
minutes longer.
Meanwhile, toss apples and lemon juice in large
bowl. Pour 6
tablespoons goose fat into 15 x 10 x 2-inch glass
baking dish. Using
slotted spoon, transfer apples to baking dish;
toss apples in goose
fat. Add sugar, Calvados and cinnamon to apples;
toss. Bake apples
alongside goose until very tender and golden, about
1 hour. Serve
goose with caramelized apples.
