Place a rack in the middle of the oven and preheat it to 240 °C / 465 °F. Take the goose from the fridge for at least 30 minutes before roasting. If you are using a frozen goose, defrost it a day before.
season the goose
Place the goose on a baking sheet and pat dry with a paper towel. Then remove the tip of the wings and the tail using a sharp knife. Remove any giblets. Using a toothpick, prick the skin of the goose. Season with salt and pepper. Insert halved lemon, apple, garlic, and herbs into the goose cavity.TipInstead of maple syrup, feel free to use 1 teaspoon of honey and 1 teaspoon of water.
roast the goose
Cut the carrots and celery into smaller chunks, and cut the onion in half. Add to a large baking dish. Add the goose wings and tail. Place the goose over the vegetables. Pour in the water and place in the preheated oven. Roast for 25 minutes at 240 °C / 465 °F (fan-assisted oven to 220 °C / 430 °F). Then lower the heat to 160°C / 320 °F (fan-assisted oven to 140 °C / 285 °F) and bake for 20 - 25 minutes for each 500g / 1 pound of goose; in our case, roast for 2 hours and a half. Pour those delicious roasting juices over the goose every 40 minutes while roasting. Transfer the roasted goose to a rack and set aside for 20 - 30 minutes.TipIf you feel like the goose is roasting too quickly, cover it with aluminum foil for the last 30 minutes of roasting.
Add dried cranberries, orange juice, brown sugar, lemon juice, and 120ml (1/2 cup) of water to a saucepan. Place over medium-high heat and bring to a boil. Simmer for 10 - 12 minutes or until the cranberries are soft. In a small bowl, combine cornstarch and 60ml (1/4 cup) of cold water. Add to the cranberries and stir. Cook for another 3 - 4 minutes for the jam to thicken. Remove from the heat and serve.
Transfer the roasted goose to a serving plate. Add the vegetables from the roasting, citruses, and decorate it with fresh herbs. Serve with homemade cranberry jam, mlinci, and braised red cabbage.