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Roast Goose with Sweet Glaze

 Roast Goose with Sweet Glaze
While goose is thought of as a traditional Christmas entree, some people do not care for the all dark meat bird. My recipe will change their mind in one bite. The sweet citrus glaze compliments the rich, juicy meat perfectly. —Colleen Sturma, Milwaukee, Wisconsin
10 ServingsPrep: 15 min. Bake: 2-3/4 hours + standing


  • 1 domestic goose (10 to 12 pounds)
  • 1 teaspoon salt
  • 2 small navel oranges, quartered
  • 1 small onion, quartered
  • 2 garlic cloves
  • 3/4 cup orange marmalade
  • 3 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pepper


  • Sprinkle goose and inside cavity with salt. Prick skin well with a
  • fork. Place the oranges, onion and garlic in cavity. Tuck wings
  • under goose; tie drumsticks together. Place breast side up on a rack
  • in a roasting pan.
  • Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a
  • thermometer reads 180°. Cover loosely with foil if goose browns
  • too quickly. If necessary, drain fat from pan as it accumulates.
  • In a small saucepan, combine the marmalade, mustard, soy sauce, brown
  • sugar and pepper. Cook and stir over medium heat until heated
  • through. During the last 15 minutes of cooking, baste some of the
  • glaze over goose.
  • Place goose on a serving platter; cover and let stand for 15 minutes

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Roast Goose with Sweet Glaze (continued)

Directions (continued)

  • before carving. Just before serving, brush with remaining glaze.
  • Yield: 10 servings.
Nutritional Facts: 6 ounces cooked goose equals 728 calories, 47 g fat (15 g saturated fat), 196 mg cholesterol, 630 mg sodium, 18 g carbohydrate, trace fiber, 55 g protein.