For four people, preparation: 20 minutes

• • 1 goose weighing 2.5 kg
  • 6 soup spoons of liquid honey
  • 2 soup spoons of soy sauce
  • 50 ml oil
  • salt, pepper
  • the zest of one untreated orange

Blanch the orange peel for a few seconds and then slice it finely. Preheat the oven to 220°C (gas mark 7). Season the inside of the goose with salt and pepper. Mix the oil, liquid honey, orange zest and soy sauce, add some salt and pepper and baste the goose with this mixture using a brush. Cook for 10 minutes, then lower the temperature to 180°C (gas mark 4), baste the goose again with the rest of the mixture, cook for another hour, basting every 15 minutes with the cooking juices, turn off the oven, and let the goose rest for 15 minutes in the oven as it cools. Serve with white cabbage sautéed with currants.