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.
Wile Goose A L’Orange
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.Ingredients
Directions
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Preheat oven to 325 degrees Fahrenheit (163ðC).
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Wash the goose thoroughly and pat completely dry with paper towels.
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Skewer the neck skin to the back and cross the wing tips over the back to secure the shape.
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Place the goose breast-side up on a rack in a shallow roasting pan.
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In a small saucepan, melt butter over medium heat. Add minced onion and tarragon leaves; cook until the onion is tender.
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Stir in orange juice, orange peel, salt, dry mustard, and currant jelly.
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Stir constantly over medium heat until the jelly has melted and the mixture is smooth.
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Reduce heat to low and stir in wine and orange sections.
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Reserve half of the sauce for the final glaze.
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Roast the goose for approximately 3 1/2 hours, basting with the remaining sauce every 30 minutes.
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If the goose begins to brown too quickly, loosely cover the breast with aluminum foil.
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The goose is done when the meat in the drumsticks feels very soft and juices run clear.
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While the goose roasts, mix the reserved sauce slowly with cornstarch in a small bowl to create a slurry.
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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.
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Carve the goose and serve with the thickened orange-currant sauce poured over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 167.7kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 5.3g27%
- Cholesterol 15.4mg6%
- Sodium 696.6mg30%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 0.3g2%
- Sugars 14.7g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wild goose can vary in size and fat content. Adjust roasting time based on the weight of the bird, aiming for an internal temperature of 165-170ðF in the thickest part of the thigh.
If currant jelly is unavailable, cranberry jelly or apricot preserves make excellent substitutes for the glaze.
Port wine is traditional for this sauce, but cranberry juice cocktail works well for a non-alcoholic version.
To prevent the breast from drying out during the long roast, ensure you baste regularly and use the foil tent if browning occurs too early.
