Ingredients

Brine

• 2 litres orange juice
• 2 litres water
• 1/2 cup coarse salt
• 1 tablespoon white peppercorns
• 4 cloves garlic, crushed
• 4 bay leaves
• 2 sprigs thyme
• 1x12 pound goose

Roast Goose

• 1 orange, cut in half
• 1 tablespoon freshly cracked black peppercorns
• 1 large onion, cut into 8 pieces
• 4 sprigs fresh thyme
• 4 bay leaves
• 1/4 cup cognac or other brandy
• 1/4 cup orange juice

Currant Kumquat Compote

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 1/2 cups dried currants (black, red, or both)
• 2 tablespoons cassis liqueur
• 1/3 cup freshly squeezed orange juice
• 1/2 cup water
• 2 tablespoons champagne vinegar
• 1/2 cup red wine
• 1 tablespoon sugar
• 1/2 cup kumquats, thinly sliced
• 1 1/2 cups fresh currants (black, red, or both)
• dash Worcestershire sauce

Pan Sauce

• 2 tablespoons cognac or other brandy
• 2 tablespoons orange juice
• 1 cup chicken stock
• Coarse salt and freshly cracked black pepper
• Chopped fresh thyme

Description

Roast Goose With Currant Kumquat Compote - A Recipe From Food Network Canada. Goose Has A Tendency To Dry Out In The Oven. By The Time The Fat Is Rendered And The Skin Is Crispy, The Meat Underneath Becomes Tough And Flavourless. We Solved This Problem By

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