| Goose a L'Orange Recipe | Goose a L'Orange Ingredients:- 1 Goose, ready to cook
- 1 Onion, minced
- 1/4 teaspoon Tarragon leaves
- 2 tablespoons Butter
- 1/2 cup Orange juice
- 2 tablespoons Orange peel, shredded
- 1/8 teaspoon Salt
- 1/8 teaspoon Mustard, dry
- 1/4 cup Currant jelly
- 2 tablespoons Wine
- 1 Orange, pared and cut into sectioned
- 1 1/2 teaspoons Cornstarch
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Time: 4 hour
Serves: 4
| Goose a L'Orange Instructions: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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| Goose a L'Orange Cooking Time:- Cooking time hour.
- Allow to cool a little before serving.
| Goose a L'Orange Serving Instructions:- Serve with your choice of vegetables.
- Great for a Holiday Meal.
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Christmas Recipes Index
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