| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Canada Goose |
| 1 |
|
Oven cooking bags |
| 2 |
|
Envelopes brown gravy mix |
| 4 |
T |
Brown sugar |
| 2 |
|
6 oz. cans frozen orange |
|
|
Juice concentrate |
|
|
Pulp-free |
| 2 |
c |
Hot water |
| 1/2 |
c |
Flour |
| 4 |
T |
Orange marmalade or plum |
|
|
Jelly |
| 2 |
|
3 cloves garlic, finely |
|
|
Chopped |
INSTRUCTIONS
Slowly thaw the bird (overnight in cold water or refrigerator) and
clean thoroughly. Place goose breast down in oven-cooking bag, seal
and bake in a covered roasting pan for approxiamtely 1 to 1-1/2 hours
in a 325-degree oven. Pour fat and drippings from goose and discard.
Mix above ingredients together, pour over goose and into cooking bag,
and seal bag. Return to roasting pan and continue cooking 2-4 more
hours, or until goose is falling off bones or appears to be tender.
Pour sauce into gravy boat and serve with sliced goose. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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