Directions Remove all loose fat from goose.
Remove and reserve giblets, neck and wing tips for making stock, if desired.
Wipe goose inside and out with damp cloth and dry thoroughly.
If desired, remove wishbone for easier carving.
Rub goose inside and out with lemon half, squeezing juice over bird as you work.
Sprinkle cavities lightly with salt and pepper; place orange slices in cavities.
Fasten neck skin to body with skewer; skewer or sew body cavity closed.
With kitchen string, tie legs together; tie wings and legs close to body.
With needle, prick skin all over to allow fat to escape during roasting.
Place goose, breast side down, on rack in large shallow roasting pan.
Pour 2 cups (500 mL) of the boiling water over goose; roast, uncovered, in 400°F (200°C) oven for 30 minutes.
Reduce heat, to 325°F (160°C); roast for 1 hour longer.
Pour off and discard liquid in pan.
Turn goose over; prick again with needle and pour remaining boiling water over top.
Roast for 1 hour longer.
Prick goose again.
Pour off and discard drippings in pan.
Roast for 1 hour longer.
Mix together marmalade, liqueur, soy sauce and ginger; brush over goose.
Return to oven and roast for 30 to 60 minutes longer or until juices run clear when thigh is pierced and meat thermometer registers 190°F (90°C).
Transfer goose to cutting board; cover loosely with foil and let stand for 15 minutes.
Meanwhile, skim all fat from pan; pour in orange juice and bring to boil, scraping up and mashing any brown bits from bottom of pan.
Dissolve cornstarch in water; stir into pan.
Cook, whisking constantly, until slightly thickened.
Season with salt and pepper to taste.
Serve in warmed gravy boat.
Remove skewers and strings from goose.
Serve with sauce.
