| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Goose, a 4kg 9lb goose |
|
|
will seve 6-8 |
| 150 |
|
Orange juice, 1/4 pint |
| 1 |
T |
Caster sugar |
| 1 |
|
Cinnamon stick |
| 3 |
|
Whole cloves |
| 225 |
g |
Kumquats, sliced 8oz |
| 1 |
t |
Cornflour, blended in a |
|
|
little |
|
|
cold water |
| 1 |
T |
Cointreau or brandy |
|
|
optional 1 to 2 |
|
|
Fresh watercress, to serve |
INSTRUCTIONS
Place the goose in a deep roasting tin and prick along each side of
breast. Cover with foil and roast in a preheated oven at 180 øC, 350
øF, Gas Mark 4 for 15 minutes per 0.5 kg (1lb). Remove foil for last
15 minutes of cooking. Place the orange juice and sugar in a saucepan
with the cinnamon sticks and cloves. Heat until the sugar dissolves.
Stir in the kumquats and cook for a further 2-3 minutes. Add the
blended cornflour. Stir in the Cointreau or brandy if using and heat
thoroughly. Serve the sauce with the goose, garnished with fresh
watercress. Converted by MC_Buster. NOTES : Traditional Christmas
goose served with rich brandy sauce. Converted by MM_Buster v2.0l.
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