Holiday Goose A L'Orange
|Goose||12 Pound (1, Fresh / Frozen - Thawed)|
|Oranges||5 Medium, each cut in half|
|Fresh thyme||1 Bunch (100 gm)|
|Dried thyme||1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Orange flavored liqueur||3 Tablespoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
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.