LOCATION: Recipes >> Poultry >> Goose Lorange
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Goose Lorange
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Wild Goose a L'orange
1 goose
1 onion, minced
1/4 teaspoon tarragon leaves
2 tb butter or margarine
1/2 c orange juice
2 tb orange peel, shredded
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 c currant jelly
2 tb port wine
1 orange, pared and sectioned
1 1/2 teaspoon cornstarch
Preheat oven to 325 degrees.
Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross
wing tips over back. Place goose breast-side-up on rack in shallow
roasting pan. Cook onion and tarragon in butter until onion is
tender. Add orange juice and peel, salt, mustard and jelly. Stir
constantly over medium heat until jelly melts.
Reduce heat, stir in wine and orange sections. Reserve half of
sauce for glaze; baste with remainder during 3 1/2 hour cooking
time. If goose gets too brown, place aluminum foil lightly over
breast. Bird is done when drumstick meat feels very soft.
Stir reserved sauce slowly into cornstarch, cook over medium heat,
stirring constantly, until mixture thickens and boils 1 minute;
serve with goose.
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