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Crispy Roast Goose w/ Orange Sauce
From "The
All-New Good Housekeeping Cookbook"
© 2001 Hearst Books |
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Ingredients (Serves 10) |
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1 goose (12 pounds) |
5 navel oranges,
each cut in half |
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1 bunch thyme |
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4 bay leaves |
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½ teaspoon dried thyme |
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1 ¼ teaspoons salt |
½ teaspoons black pepper
coarsely ground |
3 tablespoon orange-flavored
liqueur |
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2 tablespoons cornstarch |
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½ cup orange marmalade |
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Piercing the skin of goose helps drain off the large amount of fat and
also crisps the skin. Pour all the flavorful fat through a fine sieve
and freeze for up to four months. Use for browning potatoes.
Preheat oven to 400 degrees 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 string. Fold neck skin over
back. With two-tine fork, prick skin in several places to drain fat
during roasting.
Place goose, breast side up, on rack in large roasting pan. 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 degrees F and roast 2 hours longer.
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Meanwhile, in small bowl, from remaining 4 orange halves, squeeze ¾ cup
juice. Stir in 1 tablespoon liqueur, cornstarch, and remaining ¼
teaspoon salt; set aside. In cup, mix orange marmalade with remaining 2
tablespoons liqueur.
With spoon or bulb baster, remove as much fat from roasting pan as
possible. Remove foil and roast goose 45 minutes longer. Remove goose
from oven and turn oven control to 450 degrees F. Brush marmalade
mixture over goose. Roast until skin is golden brown and crisp, about 10
minutes longer. Transfer goose to warm platter; let stand at least 15
minutes for juices to set for easier carving.
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. (Makes about 1 ¾ cups.) Serve sauce with
goose. Remove skin before eating, if desired. |
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Recipe List | Printer Friendly Page (.pdf file)
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