Wild goose a l'orange

4 servings

Ingredients

Quantity Ingredient
1 Goose, wild ready to cook
1 Onion, minced
¼ teaspoon Tarragon leaves
2 tablespoons Butter or margarine
½ cup Orange juice
2 tablespoons Orange peel, shredded
⅛ teaspoon Salt
⅛ teaspoon Mustard, dry
¼ cup Currant jelly
2 tablespoons Wine, port or cranberry
1 Orange, pared and sectioned
1½ teaspoon Cornstarch

Directions

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 3½ 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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