Roast Goose with Giblet Wine Sauce

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1 goose (11-13 lbs.), thawed if frozen
Giblet Wine Sauce (recipe follows)
Parsley sprigs (optional)
Shredded orange peel (optional)
Remove goose giblets and reserve for sauce. Pull out and discard lumps of fat in neck and body cavities. Rinse bird with cold water, drain, and pat dry. With a fork, prick skin at 1/2 inch intervals in thigh and lower breast areas. Turn bird breast down and fasten neck skin to back with a skewer. Tie drumsticks together or tuck them into the loss skin at bottom of cavity.
Place goose, breast down, on a rack in a large roasting pan (at least 11 by 17 inches). Roast, uncovered, in a 400 degree oven for 1 hour. Every 30 minutes, ladle out fat accumulating in roasting pan (or siphon out with a bulb baster); reserve 2 tbls. for sauce. Discard remaining fat or save for other cooking uses. Meanwhile, prepare stock for Giblet Wine Sauce (recipe follows).
After goose has roasted for 1 hour, reduce oven temperature to 325 degrees. Protecting your hands, turn goose breast up on rack and insert a thermometer into thickest part of breast (not touching bone). Continue to roast, siphoning fat from pan every 30 minutes, until thermometer registers 175 degrees - about 1 1/2 more hours for an 11 lb. bird, about 2 more hours for a 13 lb.
Lift goose from roasting pan, remove skewers and string (if used), and place bird breast up on a platter. Keep warm while you prepare Giblet Wine Sauce.
Garnish goose with parsley and orange peel, if desired. Present at table.
To carve, cut off tips and first joints of wings. Holding remaining wing section with fingers, sever from body by forcing knife through side of breast into joint while twisting wing.
To carve legs, turn goose breast side down and cut through back skin to expose joints next to center back. Anchor a fork firmly in thigh and press drumstick down to board, then cut between leg and body a joint. Repeat for other leg. Separate thighs and drumsticks at joints, then cut along bone to divide each into 2 pieces.
Remove each side of breast by sliding a knife between meat and keel bone. Cut down to breastbone along wishbone and around to wing joint. Cut meat free in 1 piece; thinly slice each breast crosswise. Trim off any clinging pieces of meat from the carcass.
Serve sliced goose with Giblet Wine Sauce.
Giblet Wine Sauce
Reserve goose liver for other uses. Chop remaining goose giblets and set aside. Pour 2 tbls. reserved goose fat into a 2-3 quart pan and set over medium-high heat. Add giblets; cook, stirring, until well browned. Add 1 small onion, chopped; cook, stirring, until golden. Add 2 cups water; 1 chicken bouillon cube; 1 stalk celery, cut into pieces; 1 bay leaf; and 1/4 tsp. dry thyme leaves. Bring to boil; then reduce heat, cover, and simmer for 1 1/2 to 2 hours while goose roasts.
To browned particles in roasting pan, add hot giblet-vegetable mixture; scrape browned bits free. Pour mixture through a wire strainer into a 1-2 quart pan; discard residue. Boil liquid rapidly to reduce to 1 1/4 cups. Add 1/2 cup port; return to a boil. Season to taste with salt and pepper. Serve as is; or, if desired, thicken juices by stirring in 1 1/2 tbls. cornstarch mixed with 1 1/2 tbls. water. Stir until sauce boils and thickens (about 1 minute).
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