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Holiday Goose A L'Orange

Country.Chef's picture
Ingredients
  Goose 12 Pound (1, Fresh / Frozen - Thawed)
  Oranges 5 Medium, each cut in half
  Fresh thyme 1 Bunch (100 gm)
  Bay leaves 4
  Dried thyme 1⁄2 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Coarsely ground black pepper 1⁄2 Teaspoon
  Orange flavored liqueur 3 Tablespoon
  Cornstarch 2 Tablespoon
  Orange marmalade 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 400°F Remove giblets and neck from goose; reserve for another use. Trim and discard fat from body cavity and any excess skin. Rinse goose inside and out with cold running water and drain well; pat dry with paper towels. With goose, breast side up, lift wings up toward neck, then fold wing tips under back of goose so wings stay in place. Place 6 orange halves, thyme sprigs, and bay leaves in body cavity. Tie legs and tail together with kitchen string. Fold neck skin over back. With two-tine fork, prick goose skin in several places to drain fat during roasting.
2. Place goose, breast side up, on rack in large roasting pan (17" by 11 1/2"). In cup, combine dried thyme, 1 teaspoon salt, and pepper; rub mixture over goose. Cover goose and roasting pan with foil. Roast 1 hour 30 minutes. Turn oven control to 325°F; roast 2 hours longer.
3. Meanwhile, in small bowl, from remaining 4 orange halves, squeeze 3/4 cup juice. Stir in 1 tablespoon liqueur, cornstarch, and remaining 1/4 teaspoon salt; set aside. In cup, mix orange marmalade with remaining 2 tablespoons liqueur. Remove foil and roast goose 45 minutes. Remove goose from oven and turn oven control to 450°F. Brush marmalade mixture over goose. Roast goose until skin is golden brown and crisp, about 10 minutes longer. Transfer goose to warm platter; let stand 15 minutes to set juices for easier carving.
4. Prepare sauce: Remove rack from roasting pan. Strain pan drippings through sieve into 8-cup measuring cup or large bowl. Let stand until fat separates from meat juice; skim and reserve fat for another use (there should be about 5 cups fat). Measure meat juice; if necessary, add enough water to meat juice to equal 1 cup. Return meat juice to pan and add reserved orange-juice mixture. Heat sauce to boiling over medium heat, stirring; boil 1 minute. Serve sauce with goose. Remove skin before eating, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Preparation Time: 
20 Minutes
Servings: 
24

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