| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Meats | 4 | Servings | |
INGREDIENTS
| 1 | Goose, wild ready to cook | |
| 1 | Onion, minced | |
| 1/4 | ts | Tarragon leaves |
| 2 | tb | Butter or margarine |
| 1/2 | c | Orange juice |
| 2 | tb | Orange peel, shredded |
| 1/8 | ts | Salt |
| 1/8 | ts | Mustard, dry |
| 1/4 | c | Currant jelly |
| 2 | tb | Wine, port or cranberry |
| 1 | Orange, pared and sectioned | |
| 1 1/2 | ts | 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.
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