Wild Goose a L'Orange
Submitted by MARAMM
Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.
YIELD
4 servingsPREP
20 minCOOK
180 minREADY
200 minIf you’ve ever wondered what to do with a whole wild goose that goes beyond basic roasting, this is your answer.
A bright, citrusy glaze built from fresh orange juice, orange zest, tarragon, currant jelly, and a splash of port wine gets basted over the bird for hours, building up layers of sticky, caramelized flavor.
The reserved half of the sauce gets thickened with cornstarch and served alongside, glossy and fragrant with orange sections floating through it.
This is holiday-table cooking that earns a standing ovation. Carve it at the table and watch everyone lean in.
Variations
- Use cranberry wine instead of port for a tarter, more festive glaze
- Stuff the cavity with quartered oranges and fresh herbs before roasting for extra aroma
- Try this same glaze on roast duck breasts for a quicker weeknight version
Pro Tips
- Pat the goose completely dry before roasting; wet skin won’t crisp or hold the glaze properly
- Baste every 30 minutes or so, but work quickly so you don’t lose oven heat
- Tent with foil if the breast starts getting too dark before the drumstick meat is tender
- The bird is done when the drumstick meat feels very soft when pressed; a thermometer in the thickest part should read 165F
- Let the goose rest at least 15 minutes before carving so the juices redistribute
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Wash a 6 to 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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