|
Ingredients (Serves 5-6) |
1 goose (8 to 9 pounds),
thawed if frozen |
|
2 tangerines |
¼ cup butter, melted
(½ stick) |
|
½ teaspoon rubbed sage |
|
½ teaspoon salt |
|
¼ teaspoon black pepper |
2 tablespoons light
brown sugar |
|
1 cup orange juice |
|
1 tablespoon cornstarch |
|
 Preheat oven to 400 degrees F.
Finely grate tangerine peel and set aside
tangerines.
In a small bowl, combine the tangerine peel, 2 tablespoons
of the butter, the sage, salt, and black pepper.
Place goose in a large
roasting pan and rub the butter mixture evenly over the entire goose.
Quarter tangerines and place in the cavity of the bird.
Roast 30 minutes. Reduce oven temperature to 325 degrees F. and roast 2
¼ to 2 ½ hours, or until no pink remains inside, juices run clear and
the internal temperature of the meat is 180 degrees to 185 degrees F,
basting with the pan juices every 30 minute. Allow to sit 15 minutes
before carving.
Meanwhile, in a small saucepan, combine remaining melted butter and
brown sugar over medium-high heat. Heat 1 minute, or until sugar is
melted, stirring occasionally. In a small bowl, combine orange juice and
cornstarch; mix well. Add to the butter mixture and heat over
medium-high heat, stirring until thickened. Reheat sauce before serving
with the goose.
TIP: For a pretty presentation, garnish; the serving platter with
additional tangerines, clementine slices or
kumquats. |
