| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Holidays | 6 | Servings | |
INGREDIENTS
| 2 | Tangerines | |
| 1/4 | c | (1/2 stick) butter, melted |
| 1/2 | ts | Rubbed sage |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | Goose (8-9 lbs.) thawed if frozen | |
| 2 | tb | Light brown sugar |
| 1 | c | Orange juice |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Preheat oven to 400F. Finely grate tangerine peel and set aside tangerines. In a small bowl, combine the tangerine peel, 2 tablespoons of the butter, the sage, salt and pepper. Place goose in a large roasting pan and rub the butter mixture evenly over the entire goose. Quarter tangerines and place in the cavity of the goose. Roast 30 minutes. Reduce oven temperature to 325F and roast 2 1/4 to 2 1/2 hours, or until no pink remains inside, juices run clear and the internal temperature of the meat is 180F to 185F, basting with the pan juices every 30 minutes. Allow to sit 15 minutes before carving. Meanwhile, in a small saucepan, combine remaining melted butter and brown sugar over medium-high heat. Heat 1 minute, or until sugar is melted, stirring occasionally. In a small bowl, combine orange juice and cornstarch; mix well. Add to the butter mixture and heat over medium-high heat, stirring until thickened. Reheat sauce before serving with the goose. Tip: For a pretty presentation, garnish the serving platter with additional tangerines, clementine slices or kumquats. Yield: 6 to 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Easy Cooking Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 12, 1998
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