Christmas Goose With Orange Glaze Recipes

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ROAST CHRISTMAS GOOSE



Roast Christmas Goose image

I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Force, White Stone, Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 6

1 domestic goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup hot water

Steps:

  • Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.

Nutrition Facts : Calories 376 calories, Fat 26g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

ROASTED CHRISTMAS GOOSE



Roasted Christmas Goose image

Provided by Food Network

Categories     main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 32

One 14- to 16-pound goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting Syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
3 cups whole chestnuts, roasted and peeled
One 14-ounce bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced

Steps:

  • Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
  • Preheat oven to 450 degrees F.
  • Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
  • Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
  • Carve goose and serve with Stuffing and Cumberland sauce.
  • Mix all ingredients together in a small bowl.
  • Preheat oven to 350 degrees F.
  • Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
  • Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
  • In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

ROAST GOOSE RECIPE WITH HONEY ORANGE GLAZE



Roast Goose Recipe with Honey Orange Glaze image

Marinaded in a few simple ingredients, roasted to perfection, and glazed in the most amazing honey glaze, this roast goose is also super easy to make

Provided by Danielle Wolter

Categories     Main Course

Time 2h40m

Number Of Ingredients 10

1 goose ((8-10 lbs.))
1 orange, (quartered)
6 tbsp. coarse sea salt
1 tbsp. Chinese five spice
2 tbsp. shaoxing wine ((Chinese rice wine))
1 tsp. black pepper
3 garlic cloves, (minced)
1/4 cup honey
2 tbsp. shaoxing wine
2 tbsp. orange juice

Steps:

  • Combine all the marinade ingredients in bowl. Place the goose in a large roasting pan and stuff with the orange quarters.
  • Rub the marinade all over the goose massaging into the skin on both sides. Cover with the coarse sea salt and place in the fridge for 12-24 hours, uncovered.
  • Preheat oven to 325 degrees. With a sharp knife or skewer, poke holes in the skin of the goose all over, being careful not to pierce the skin. This helps the fat to render.
  • Place the goose on a roasting rack, breast side down, and roast for 1 hour. Drain excess fat from the pan and reserve. Flip the goose over and roast another hour. Drain excess fat from the pan and reserve.
  • Turn the heat up to 400 degrees and brush the goose with half of the honey glaze. Cook for 15 minutes. Baste again with remaining honey mixture and cook another 15-20 minutes, or until the temperature of the goose reads 160 degrees.
  • Remove and let rest for 15 minutes. Temperature will rise to 165 degrees while the goose is resting.

Nutrition Facts : ServingSize 6 oz, Calories 2529 kcal, Carbohydrate 15 g, Protein 108 g, Fat 229 g, SaturatedFat 66 g, Cholesterol 544 mg, Sodium 4290 mg, Sugar 12 g

WILD GOOSE BREASTS WITH ORANGE GLAZE



Wild Goose Breasts with Orange Glaze image

This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.

Provided by ALIGORN

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 40m

Yield 4

Number Of Ingredients 11

4 goose breasts
salt to taste
1 dash dry vermouth
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
½ teaspoon dry mustard
¼ teaspoon caraway seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
  • In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
  • Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g

ROAST GOOSE WITH ORANGES AND MADEIRA



Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories     Poultry     Roast     Christmas     Orange     Goose     Fortified Wine     Winter     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Steps:

  • To make the goose:
  • Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
  • Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
  • Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
  • Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
  • Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
  • To make the shallots:
  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
  • Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

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