Score the goose breast skin with a criss-cross pattern. Crush the orange and lemon zest with salt and pepper in a mortar, then rub the scored goose breast skin with this blend. Put halved lemon and orange segments into the goose’s cavity.
Preheat the oven to 250°C. Roast the goose on this heat for 15 minutes, then turn off the oven. After roughly 50 minutes, take out the goose from the oven. Drain and put aside the fat rendered. Make a score with a sharp knife right next to the legs and allow the oven heat of 180°C to permeate throughout the body cavity of the goose in the next roasting phase of 30 minutes. This is how also the goose legs will get perfectly roasted, as they need a longer roasting time.
Take out the goose from the oven and leave it to rest. Cover it with aluminium foil and leave it aside to rest and slowly cool down for 15-20 minutes. Next, cut off the wings and bend the joints backward to break the legs and cut the remaining skin and tendons. Slice off the breast into thin slivers.
Cooks in around 2H.