Wild Goose A L’Orange

chefs-mate chefs-mate 0 Comments
Servings: 8 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Classic Roast Wild Goose with Tangy Currant and Orange Glaze
Wile Goose a l'ORANGE recipe image

This elegant Wile Goose A L’Orange transforms a wild bird into a tender, flavorful centerpiece perfect for holiday gatherings or special dinners. The recipe balances the rich, gamey flavor of the goose with a bright, sweet-tart sauce made from orange juice, shredded peel, and currant jelly. Aromatics like minced onion and fresh tarragon infuse the meat with savory depth, while port or cranberry wine adds complexity to the glaze. The result is a dish with crispy skin, juicy meat, and a glossy, aromatic sauce that complements the richness perfectly. It’s a sophisticated yet approachable meal that brings restaurant-quality taste to your home table, ideal for impressing guests or celebrating a memorable occasion.

Wile Goose a l'ORANGE recipe image
Print Recipe

Wild Goose A L’Orange

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 650

Description

This elegant Wile Goose A L'Orange transforms a wild bird into a tender, flavorful centerpiece perfect for holiday gatherings or special dinners. The recipe balances the rich, gamey flavor of the goose with a bright, sweet-tart sauce made from orange juice, shredded peel, and currant jelly. Aromatics like minced onion and fresh tarragon infuse the meat with savory depth, while port or cranberry wine adds complexity to the glaze. The result is a dish with crispy skin, juicy meat, and a glossy, aromatic sauce that complements the richness perfectly. It&# 226;ÂÂs a sophisticated yet approachable meal that brings restaurant-quality taste to your home table, ideal for impressing guests or celebrating a memorable occasion.

Directions

  1. Preheat oven to 325 degrees Fahrenheit (163°C).
  2. Wash the goose thoroughly and pat completely dry with paper towels.
  3. Skewer the neck skin to the back and cross the wing tips over the back to secure the shape.
  4. Place the goose breast-side up on a rack in a shallow roasting pan.
  5. In a small saucepan, melt butter over medium heat. Add minced onion and tarragon leaves; cook until the onion is tender.
  6. Stir in orange juice, orange peel, salt, dry mustard, and currant jelly.
  7. Stir constantly over medium heat until the jelly has melted and the mixture is smooth.
  8. Reduce heat to low and stir in wine and orange sections.
  9. Reserve half of the sauce for the final glaze.
  10. Roast the goose for approximately 3 1/2 hours, basting with the remaining sauce every 30 minutes.
  11. If the goose begins to brown too quickly, loosely cover the breast with aluminum foil.
  12. The goose is done when the meat in the drumsticks feels very soft and juices run clear.
  13. While the goose roasts, mix the reserved sauce slowly with cornstarch in a small bowl to create a slurry.
  14. Pour the slurry into the remaining sauce in the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.
  15. Carve the goose and serve with the thickened orange-currant sauce poured over the top.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 45g70%
Saturated Fat 18g90%
Cholesterol 220mg74%
Sodium 150mg7%
Total Carbohydrate 15g5%
Dietary Fiber 0.5g2%
Sugars 12g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: goose, orange, roast, glaze, currant, jelly, tarragon, port, wine, holiday, dinner, main, course, game, bird, fruity, savory, rich, classic
Recipe Card powered by WP Delicious