Recipe 4 All: Wile Goose A L'Orange Recipe — Every recipe in the World on this site.

Recipe 4 All: Wile Goose A L'Orange Recipe

Wile Goose A L'Orange

Yield: 4 Servings
1  Goose, wild ready to cook
1  Onion, minced
¼teaspoon Tarragon leaves
2tablespoon Butter or margarine
½cups Orange juice
2tablespoon Orange peel, shredded
1/8teaspoon Salt
1/8teaspoon Mustard, dry
¼cups Currant jelly
2tablespoon Wine, port or cranberry
1  Orange, pared and sectioned
teaspoon Cornstarch

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.

Your Wile Goose A L'Orange is ready. Buon appetito!

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