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.
- 1 domestic goose (12 to 14 pounds)
- 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
- 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.
Originally published as Mandarin Goose in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p116
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