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Royal Goose https://www.metro.ca/userfiles/image/recipes/Oie-Royale-1513.jpg PT30M PT1H30M PT2H15M
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.
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10-11 lb (5-6 kg) goose 1/2 lemon 1 orange, sliced 4 cups (1 L) boiling water 3/4 cup (190 mL) citrus marmalade 2 tsp. (30 mL) grand marnier 1 tsp. (5 mL) soya sauce 1/2 tsp. ginger 1 cup (250 mL) orange juice 1 Tbsp. (15 mL) corn starch 1/4 cup (60 mL) cold water
Royal Goose

Royal Goose

Rate this recipe
1 Vote
  • Lactose-free
10
servings
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10-11 lb
    (5-6 kg)
    goose
  • 1/2
    lemon
  • 1
    orange, sliced
  • 4 cups
    (1 L)
    boiling water
  • 3/4 cup
    (190 mL)
    citrus marmalade
  • 2 tsp.
    (30 mL)
    grand marnier
  • 1 tsp.
    (5 mL)
    soya sauce
  • 1/2 tsp.
    ginger
  • 1 cup
    (250 mL)
    orange juice
  • 1 Tbsp.
    (15 mL)
    corn starch
  • 1/4 cup
    (60 mL)
    cold water
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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