Mandarin Goose Recipe
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 King Arthur Unbleached 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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