Ingredients
- 2 lt orange juice
- 2 lt water
- 1/2 c. coarse salt
- 1 Tbsp. white peppercorns
- 4 clv garlic, crushed
- 4 x bay leaves
- 2 sprg thyme
- 1 x 12 pound goose
- Â Â Roast Goose
- 1 x orange, cut in half
- 1 Tbsp. freshly cracked black peppercorns
- 1 lrg onion, cut into 8 pcs
- 4 sprg fresh thyme
- 4 x bay leaves
- 1/4 c. cognac or possibly other brandy
- 1/4 c. orange juice
- Â Â Currant Kumquat Compote
- 1 Tbsp. extra virgin olive oil
- 1 sm onion, finely minced
- 1Â 1/2 c. dry currants (black, red, or possibly both)
- 2 Tbsp. cassis liqueur
- 1/3 c. freshly squeezed orange juice
- 1/2 c. water
- 2 Tbsp. champagne vinegar
- 1/2 c. red wine
- 1 Tbsp. sugar
- 1/2 c. kumquats, thinly sliced
- 1Â 1/2 c. fresh currants (black, red, or possibly both)
- 1 dsh Worcestershire sauce
- Â Â Pan Sauce
- 2 Tbsp. cognac or possibly other brandy
- 2 Tbsp. orange juice
- 1 c. chicken stock
- Â Â Coarse salt and freshly cracked black pepper
- Â Â Minced fresh thyme
Description
Put The Orange Juice, Water, Coarse Salt, White Peppercorns, Garlic, Bay Leaves And Thyme In A Large Pot And Bring To A Boil. Cold And Pour Into A Large Bowl. Immerse Goose In The…
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