Roast Goose with Oranges and Madeira

Chill uncovered 2 days.

Melt butter in heavy large saucepan over medium heat.

Add goose neck; cook until brown, turning once, about 5 minutes.

Add slice shallots; sauté until tender, about 4 minutes.

Add 1 1/2 cups Madeira and 1 orange.

Boil until reduced by 1/3, scraping up browned bits, about 3 minutes.

Add broth and juice.

Boil until reduced to 2 cups liquid, about 45 minutes.

Strain sauce into saucepan. (Can be made 2 days ahead.

Preheat oven to 325°F.

Pierce goose skin (not meat) all over with fork.

Place halved shallots and remaining 3 oranges in cavity of goose.

Tie leg together to hold shape.

Season with salt and pepper.

Place goose, breast side down, on rack in roasting pan.

Roast 1 1/2 hours.

Transfer goose to platter.

Pour off fat from pan.

Place goose, breast side up, on rack in pan.

Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes.

Increase oven temperature to 450°F.

Roast goose until golden, about 10 minutes.

Transfer to platter.

Pour off all fat from pan, leaving browned bits in pan.

Pour 1/3 cup Madeira into pan.

Gently heat pan while scraping up browned bits.

Pour mixture into sauce.

Dissolve cornstarch in remaining 2 tablespoons Madeira.

Whisk into sauce.

Boil until thickened to sauce consistency, about 7 minutes.

Stir in 2 tablespoons honey.

Season to taste with more honey, salt and pepper.

Melt butter in heavy large saucepan over medium heat.

Add shallots; sauté until golden, about 10 minutes.

Stir in Madeira, broth and honey.

Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead.

Cover and refrigerate.

Rewarm over low heat, stirring often, before serving.).

Carve goose.

Arrange slices on plates.

Top with Madeira-glazed Shallots and sauce and serve.