Goose with mustard-apple glaze

Remove any remaining feathers from the goose using tweezers. Burn the goose over gas or with a torch. Remove the giblets.

Remove the first phalanx of the goose's wings and the neck, if any. Trim away the fat near the neck and the cut on the abdomen. Prick the skin with a sharp fork.

Boil water in a large saucepan and place the goose neck down. Boil for 1 minute, then lower the other half of the carcass into the pan and also hold for 1 minute. Dry the goose. Season inside and out with salt and pepper. Leave in the refrigerator for 3 days.

Preheat the oven to 220°C. Place thyme sprigs, an onion and a carrot cut in half inside the carcass. Poke a hole in the belly with wooden skewers. Cut the apples in half, remove the core and sprinkle with lemon juice.

Tie the legs. Place the goose, breast side down, on a rack set on a rimmed baking sheet and place in the oven. Add a little hot water to the pan so that the fat dripping from the goose does not burn. Bake for 15 minutes and then reduce the oven temperature to 160°C. Carefully turn the goose breast side up and continue cooking for 40 minutes. for every kilogram of weight. Baste the goose with the released fat every 20 minutes.

For the glaze, mix honey, mustard, apple juice in a saucepan and bring to a boil, add salt and pepper. Boil glaze until thick, 10 minutes. Brush the goose with glaze for the first time in 30 minutes. until the end of cooking, and then grease every 10 minutes. Place the apples around the goose for 30 minutes. Before the end of cooking, add fat and bake until done. Transfer the finished goose to a plate, remove the skewers, onion and carrots. Place apples around and cover with foil for 10 minutes.