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Crispy Citrus Goose

Source of Recipe


From "Good Housekeeping Best Recipes 1999"






List of Ingredients



• 1 fresh or frozen (thawed) goose (about 12 lbs.)
  
• 1 bunch fresh thyme
  
• 4 bay leaves
  
• 5 medium oranges, each cut in half
  
• 1/2 tsp coarsely ground black pepper
  
• 1/2 tsp dried thyme
  
• 1-1/4 tsp salt
  
• 2 Tbsp cornstarch
  
• 3 Tbsp orange-flavor liqueur
  
• 1/2 cup orange marmalade
  
• Orange wedges and fresh thyme, for garnish
  






Instructions



1. Preheat oven to 400º F. Remove giblets and neck from goose; refrigerate or freeze for use another day. Discard fat from body cavity and any excess skin. Rinse goose with cold running water and drain well. With goose breast-side up, fold wings under back of goose so they stay in place. Place thyme sprigs, bay leaves and 6 orange halves in body cavity. With string, tie legs and tail together. Fold neck skin over back.
   
   
2. Place goose, breast-side up, on rack in large roasting pan (about 17" x 11-1/2"). With fork, prick skin in many places. In cup, mix pepper, dried thyme and 1 teaspoon salt; rub mixture over goose. Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone. Cover roasting pan with foil, and roast goose 1-1/2 hours. Turn oven control to 325º F, and roast goose 2 hours longer.
   
   
3. Meanwhile, squeeze 3/4 cup juice from remaining 4 orange halves. Stir in cornstarch, 1 tablespoon orange liqueur, and remaining 1/4 teaspoon salt; set aside. In cup, mix orange marmalade with remaining 2 tablespoons orange-flavor liqueur.
   
   
4. Uncover goose, and roast 45 minutes longer. Remove goose from oven and turn oven control to 450º F. Brush orange-marmalade mixture over goose. Roast goose 10 minutes longer, or until skin is golden and crisp. Goose is done when temperature on meat thermometer reaches 180º to 185º F, and juices run clear when thickest part of thigh is pierced with tip of knife.
   
   
5. Transfer goose to large platter; let stand 10 minutes for easier carving. Prepare sauce: Remove rack from roasting pan. Pour pan drippings through sieve into 8-cup glass measuring cup or large bowl. Let stand until fat separates from meat juice; pour off and discard fat (there should be about 5 cups fat and 1 cup meat juice; if necessary, add enough water to juice to equal 1 cup.) Return meat juice to pan and add reserved orange-juice mixture. Heat sauce mixture to boiling over medium-high heat; boil 30 seconds. To serve, garnish platter with orange wedges and fresh thyme. Pour orange-sauce mixture into gravy boat.
   
   Makes 10 main-dish servings.