Imagine a sumptuous feast that transports you to the heart of France with every bite—welcome to the culinary delight of Goose in Orange Sauce! This elegant dish, perfect for special occasions or a cozy family gathering, features a beautifully roasted goose bathed in a rich, citrusy sauce that elevates its flavors to divine heights. With a crispy skin and juicy meat, this recipe is not just a meal; it's an experience that will have your guests raving and asking for seconds. Ready to impress? Let’s dive into the art of preparing this exquisite dish that will leave everyone at your table utterly enchanted!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: French
Serves: 4-6 servings
Ingredients
- 1 (12-14 pound) goose
- 2 oranges, peeled and segmented
- 1/4 cup orange juice
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Remove the goose from refrigerator 1 hour before cooking to bring it to room temperature. Pat the goose dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 375°F (190°C). Trim excess fat from the goose cavity and neck area, reserving for other cooking uses.
- Season the goose inside and out with salt, pepper, and dried thyme. Gently separate the skin from the meat without tearing to help render fat during roasting.
- Place orange segments inside the goose cavity. Truss the goose with kitchen twine to maintain its shape during roasting.
- Place the goose breast-side up on a rack in a large roasting pan. Prick the skin all over with a sharp fork, being careful not to pierce the meat.
- Roast the goose for approximately 2 hours, rotating the pan every 30 minutes. Periodically drain excess fat from the roasting pan to prevent smoking.
- While the goose roasts, prepare the orange sauce. Melt butter in a small saucepan, add minced garlic, and sauté until fragrant.
- Add orange juice to the butter and garlic, simmering on low heat to reduce and concentrate flavors. Season with salt and pepper.
- Check the goose's internal temperature - it should reach 165°F (74°C) in the thickest part of the thigh. The skin should be golden brown and crispy.
- Remove the goose from the oven and let it rest for 15-20 minutes before carving to allow juices to redistribute.
- Carve the goose and drizzle with prepared orange sauce. Garnish with fresh orange segments if desired.
Tips
- Bring the Goose to Room Temperature: Before cooking, allow the goose to sit at room temperature for about an hour. This helps achieve even cooking and crispy skin.
- Dry the Skin: Pat the goose dry with paper towels thoroughly. A dry skin is key to achieving that coveted crispy texture when roasting.
- Season Generously: Don’t skimp on seasoning! Salt, pepper, and dried thyme should be applied generously both inside and outside the goose for maximum flavor.
- Truss for Shape: Trussing the goose with kitchen twine helps it maintain its shape during roasting, ensuring even cooking and a beautiful presentation.
- Monitor the Temperature: Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This ensures the meat is safely cooked and juicy.
- Let it Rest: After roasting, let the goose rest for 15-20 minutes before carving. This step allows the juices to redistribute, resulting in more flavorful meat.
- Garnish for Presentation: For an extra touch of elegance, garnish your carved goose with fresh orange segments before serving. It adds color and a burst of freshness to the dish.
- Save the Fat: The rendered fat from the roasting pan can be saved and used for roasting vegetables or making delicious gravies—don’t let it go to waste!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 8g
Protein: 55g
Fat: 42g
Saturated Fat: 16g
Cholesterol: 180mg
