| 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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