Roast Goose with Pomegranate Glaze

Serves 6-8

1 goose (10-12 lbs.)
1 T coriander seeds
2 t cumin seeds
2 T sesame seeds
Coarse salt and freshly ground pepper
3 oz (4-inch piece) ginger, cut in 1/2
4 garlic cloves, crushed
6 scallions, ends trimmed
1 navel orange, quartered
1 lb mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, but into large pieces
1 C water
5 T pomegranate molasses
1/2 cup cream sherry
1 C pomegranate juice
2 C homemade or low-sodium store-bought chicken or vegetable stock
Pomegranates, for garnish

1. Pat goose dry inside and out. Prick skin all over with a toothpick

2. Toast coriander, cumin and sesame seeds with 1 T salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 T mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.

3. Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burnders, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.

4. Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juickes from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)

5. Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.

6. Place goose on wire rack over vegetables, and brush goose with 3 T molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.

7. Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10-12 minutes.

8. Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.