The Goose of Christmas Past

Ingredients

• 13 pounds 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 plus more for seasoning
• 1/2 teaspoon freshly ground black pepper plus more for seasoning
• 1/2 teaspoon savory dried
• 3 cans low sodium canned chicken broth 14 oz. per can, or 5 1/4 cups homemade chicken stock
• 1 carrots cut into 1-inch pieces
• 1 onions small, sliced
• 3 1/2 tablespoons balsamic vinegar
• 3 parsley sprigs flat-leaf
• 1/2 cup tawny port plus 2 Tbsp.
• 1/3 cup all-purpose flour