Wild Goose a L'Orange
Yield
4 servingsPrep
20 minCook
180 minReady
200 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
goose
wild ready to cook |
*
|
| 1 | each |
onions
minced |
|
| ¼ | teaspoon |
tarragon leaves
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
orange zest
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
prepared mustard
dry |
|
| ¼ | cup |
currant jelly
|
*
|
| 2 | tablespoons |
wine
port or cranberry |
|
| 1 | each |
oranges
pared and sectioned |
|
| 1 ½ | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
goose
wild ready to cook |
*
|
| 1 | each |
onions
minced |
|
| 1.3 | ml |
tarragon leaves
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
orange zest
|
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
prepared mustard
dry |
|
| 59 | ml |
currant jelly
|
*
|
| 3E+1 | ml |
wine
port or cranberry |
|
| 1 | each |
oranges
pared and sectioned |
|
| 7.5 | ml |
cornstarch
|
|
Directions
Preheat oven to 325℉ (160℃).
Wash a 6 to 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 3½ 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.
