0
(0)
CATEGORY CUISINE TAG YIELD
Meats Main dish, Meats, Poultry 4 Servings

INGREDIENTS

1 Goose, wild ready to cook
1 Onion, minced
1/4 t Tarragon leaves
2 T Butter or margarine
1/2 c Orange juice
2 T Orange peel, shredded
1/8 t Salt
1/8 t Mustard, dry
1/4 c Currant jelly
2 T Wine, port or cranberry
1 Orange, pared and sectioned
1 1/2 t Cornstarch

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.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 94
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: <1mg
Sodium: 121mg
Potassium: 129.3mg
Carbohydrates: 10.5g
Fiber: 4.2g
Sugar: 4.6g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?