steamed and roasted goose

steaming:

goose with neck and giblets reserved
salt and pepper
4 cups warm water

trim fat and extra skin, reserving for other uses
loosen skin by working your fingers underneath and snipping any connective tissue
cut halfway through wing and leg joints to loosen them and help cook evenly
season inside and out with salt and pepper
add water, neck, and giblets to large roasting pan
add goose breast side up in a rack and seal with tight-fitting lid or foil
bring water to a boil, then reduce heat to low and steam for 45 minutes
remove from heat and let cool
remove goose from pan and refrigerate overnight uncovered, until the skin is very dry
strain drippings and reserve for sauce

roasting:

1 1/2 Tbsp. honey
1 tsp. hot sauce
1/4 cup water

bring goose to room temperature
mix all ingredients to make a basting sauce
roast goose breast side up for 1 hour at 350°F, basting occasionally with sauce
flip goose and continue roasting and basting, until thigh temperature reaches 170°F.
remove goose, tent with foil, and rest 20 minutes

sauce:

reserved drippings from steaming
pan drippings from roasting
1 tsp. potato starch
2 Tbsp. wine
salt and pepper

scrape fat from steaming drippings and reserve for other uses, add the rest with the roasting drippings to a small saucepan over medium heat
combine potato starch and wine and add to saucepan and simmer until thickened, about 1 minute
season with salt and pepper to taste