INGREDIENTS

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

A Message from our Provider:

“Jesus: the ultimate”