Christmas Goose
2 Tangerines
1/4 c (1/2 stick) butter, melted
1/2 ts Rubbed sage
1/2 ts Salt
1/4 ts Black pepper
1 Goose (8-9 lbs.) thawed if frozen
2 tb Light brown sugar
1 c Orange juice
1 tb Cornstarch
Preheat oven to 400F. Finely grate tangerine peel and set aside
tangerines. In a small bowl, combine the tangerine peel, 2
tablespoons of the butter, the sage, salt and pepper. Place goose in
a large roasting pan and rub the butter mixture evenly over the
entire goose. Quarter tangerines and place in the cavity of the
goose.
Roast 30 minutes. Reduce oven temperature to 325F and roast 2 1/4 to
2 1/2 hours, or until no pink remains inside, juices run clear and
the internal temperature of the meat is 180F to 185F, basting with
the pan juices every 30 minutes. Allow to sit 15 minutes before
carving.
Meanwhile, in a small saucepan, combine remaining melted butter and
brown sugar over medium-high heat. Heat 1 minute, or until sugar is
melted, stirring occasionally. In a small bowl, combine orange juice
and cornstarch; mix well. Add to the butter mixture and heat over
medium-high heat, stirring until thickened. Reheat sauce before
serving with the goose.
Tip: For a pretty presentation, garnish the serving platter with
additional tangerines, clementine slices or kumquats. |