Royal Goose
| Preparation: | 30 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 10-11 lb. (5-6 kg) goose
- 1/2 lemon
- 1 orange, sliced
- 4 cups (1 L) boiling water
- 3/4 cup (180 mL) citrus marmalade
- 2 tsp. (30 mL) Grand Marnier
- 1 tsp. (5 mL) soya sauce
- 1/2 tsp. (2.5 mL) ginger
- 1 cup (250 mL) orange juice
- 1 Tbsp. (15 mL) corn starch
- 1/4 cup (60 mL) cold water
Preparation
Remove fat pockets, heart, gizzard, liver and neck from the goose. Cut off wing tips. Rub goose inside and out with a damp cloth.
Rub goose inside and out with half a lemon, pressing the juice. Sprinkle salt and pepper in cavities and put in orange slices. Close up cavities with skewers or string and tie legs and wings against the breast. Prick goose with a needle to drain fat during roasting.
Set goose on rack in a shallow roasting pan. Pour 2 cups (500 mL) boiling water over goose and roast uncovered at 400 F/205 C for 30 minutes.
Lower temperature to 325 F/160 C and roast for one hour. Drain fat from pan. Turn goose over and pour remaining boiling water over it. Roast for another hour.
Mix marmalade, Grand Marnier, soya sauce and ginger. Baste goose all over and roast 30 to 60 minutes more. Remove goose to cutting board, cover with a cloth and cool for 15 minutes.
Remove skewers and string. Serve goose with mashed potatoes and Brussels sprouts.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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