Name: Mustard and Garlic Roast Goose
Yield: 6 Servings
Ingredients: 1 13-pound goose (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock; 3 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 2 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried savory; 3 14-ounce cans low-salt chicken broth; 1 carrot, cut into 1-inch pieces; 1 small onion, sliced; 3 1/2 tablespoons balsamic vinegar; 3 fresh Italian parsley sprigs; Reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tips; 1/2 cup plus 2 tablespoons tawny Port; 1/3 cup all purpose flour

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