Serves: 4
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | whole wild goose, 3 to 6 pounds, skin on |
| salt | |
| 1 | medium onion, cut in half |
| 1 tablespoon | flour |
| ½ cup | port wine |
| ¼ cup | orange juice |
| 1 tablespoon | lemon juice |
| ½ teaspoon | dry mustard |
| ¼ cup | currant jelly |
| 2 tablespoon | cornstarch |
| 2 tablespoon | cold water |
| 1 | can (11 ounces) mandarin orange segments, drained |
How to Prepare
Heat oven to 350 degrees. Sprinkle cavity and outside of goose lightly with salt; place onion in cavity. Add flour to a large or turkey sized
Oven Cooking Bag and shake to distribute. Place bag in roasting pan. In small bowl, blend wine, orange juice, lemon juice and dry mustard. Add to cooking bag and stir with plastic or wooden spoon to blend in flour. Place goose, breast side up, in cooking bag. Close bag with nylon tie and make six 1 /2- inch slits in top of bag. Roast until almost tender, 15 to 20 minutes per pound. Slit cooking bag down center and roast until goose is brown, 1 5 to 20 minutes longer. Remove goose from bag; discard onion. Keep goose warm. Strain juices from cooking bag into 4-cup measure. Skim fat. Add water if necessary to equal 2 cups. In medium saucepan, combine juices and jelly. Cook over medium heat, stirring constantly, until jelly melts. In small bowl, blend cornstarch and water. Stir into jelly mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add mandarin orange segments to gravy; heat through. Serve gravy with goose.