Goose with kumquat and brandy sauce

6 servings

Ingredients

Quantity Ingredient
1 Goose; a 4kg (9lb) goose
; will seve 6-8
150 millilitres Orange juice; ( 1/4 pint)
1 tablespoon Caster sugar
1 Cinnamon stick
3 Whole cloves
225 grams Kumquats; sliced (8oz)
1 teaspoon Cornflour; blended in a little
; cold water
1 tablespoon Cointreau or brandy; (optional) (1 to 2)
Fresh watercress; to serve

Directions

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 180øC, 350 øF, Gas Mark 4 for 15 minutes per ½ 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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