| Roast Goose 2
one 6 - 8 pound goose
Preheat oven to 400ºF. Place the goose, breast side , on rack about 1 inch from bottom of roaster. After 30 minutes, turn down to 375ºF. and prick goose with fork around breast, back and drumsticks, letting excess fat escape. Let cook about 20 minutes per pound |
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Apple Stuffing:
3 cups of stale bread
1 egg
1/4 cup of chopped onion
1/2 cup of melted butter
1/2 teaspoon of salt
1/2 teaspoon of poultry seasoning
1/4 teaspoon of sage
1/4 teaspoon of whit pepper
1 cup of chopped apples
chicken stock, enough to moisten
Sauté the onions in butter until transparent. Cool. Add egg, bread seasoning and apples, mix thoroughly, moistening with the stock until wet, but not soupy. Place in heavily buttered small baking dish and bake at 300ºF. for 1 hour and 15 minutes.
Tangerine sauce:
2 tablespoons of sugar
1 lemon
1 orange
3/4 cup of red currant jelly
1/4 cup of wine vinegar
1/2 cup of orange juice concentrate
1 pint of brown gravy
2 tangerines
Grate peel from orange and lemon, save. Place sugar in heavy bottomed saucepan and caramelize with lemon and orange split in two. Add jelly, orange juice and vinegar. Bring to a boil, remove lemon and orange. Add the brown gravy and simmer for 15 minutes. Strain. Add tangerine segments and peel as garnish.
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