Asian Five Spice
Black Garlic Sauce
Oranges, Thyme, & Rosemary
Preheat a two zone or three zone rotisserie cooking setup at medium heat (around 325-350F). Add a foil pan underneath where the goose will be with 1” of water for fat drippings.
Cook for about 2.5-3 hours until the internal temperature is 135-140F for a medium/medium rare. (Feel free to cook to 165F for a more well done dish if you prefer.)
When the goose is 15 minutes from finishing, add a basting skillet with all the ingredients for the Sweet Maple Sauce. Let that simmer for 2-3 minutes then begin glazing the outside of the goose with the sauce. Only lightly glaze the goose with about ½ of the sauce, then let the goose finish cooking for 5 more minutes. Pull the goose off and let it rest for 10 minutes.In a bowl, mix together all the ingredients for the guacamole to your desired consistency.
When the goose is done resting, place it onto a platter with sliced oranges. Garnish with rosemary & thyme springs, slice, serve with the Maple Glaze on the side. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.