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Mandarin Goose

With mountains to the east, west and south of us and Canada to the north, we have ample opportunity to hunt. This succulent goose is one of our favorite dishes.

8-10 ServingsPrep: 30 min. Bake: 3 hours + standing

Ingredients

1 domestic goose (12 to 14 pounds)
Salt
1 tablespoon all-purpose flour
1 tablespoon ground mustard
1/2 cup port wine or 1/4 cup grape juice plus 1/4 cup chicken broth
1/4 cup orange juice
1 medium onion, quartered
1/4 cup plum or red raspberry jam
2 tablespoons cornstarch
2 tablespoons cold water
1 can (11 ounces) mandarin oranges, drained

Directions

Sprinkle inside of goose with salt. Prick skin well; place breast
side up on a rack in a large shallow roasting pan. In a small bowl,
combine the flour and mustard; stir in wine and orange juice until
smooth. Pour over goose. Add onion to pan.
Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a meat
thermometer reads 180° (cover with foil during the last hour to
prevent overbrowning).
Discard onion. Cover goose and let stand 10-15 minutes before
carving. Pour pan drippings into a 2-cup measuring cup; skim off
fat. Add enough water to measure 2 cups.
In a large saucepan, combine juices and jam. Combine cornstarch and

2 of 2

Mandarin Goose (continued)

Directions (continued)

water until smooth; add to juices. Bring to a boil; cook and stir
for 2 minutes or until thickened. Stir in oranges. Serve with goose.
Yield: 8-10 servings.

Nutrition Facts: 1 serving equals 863 calories, 57 g fat (18 g saturated fat), 235 mg cholesterol, 183 mg sodium, 14 g carbohydrate, trace fiber, 66 g protein.