Mandarin Goose Recipe

Mandarin Goose Recipe photo by Taste of Home

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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.

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Mandarin Goose Recipe

Prep: 30 min. Bake: 3 hours + standing

Yield: 8-10 Servings

30 180 210

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 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.

Nutritional 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.

Originally published as Mandarin Goose in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p116