Entrée: France – Goose À L'orange (Goose in Orange Sauce)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

1 whole goose, 8–11 lb (4–5 kg), giblets removed
Salt and freshly ground black pepper, to taste
2 oranges, zest and juice separated
1 / 3 cup (100 ml) dry white wine
3 tbsp (50 ml) cognac or Grand Marnier (optional)
2 tbsp sugar
2 tbsp red wine vinegar
1 cup (250 ml) chicken stock
2 tbsp cold butter (to finish sauce)

Instructions

1. Preheat oven to 180°C (350°F). Prick the skin of the goose to render fat, season inside and out with salt and pepper, and truss.
2. Roast goose on a rack over a pan for about 20–25 minutes per 500 g (approx. 2–2½ hours for 4–5 kg), basting occasionally with its juices, until the thigh reaches 74°C (165°F).
3. While goose rests, prepare orange sauce: in a saucepan, melt sugar over medium heat until caramelized, deglaze with red wine vinegar and white wine, add orange juice and stock, and reduce by about half.
4. Add cognac or Grand Marnier (if using) and the orange zest, then whisk in cold butter off heat for a glossy finish. Adjust seasoning.
5. Carve the goose and serve with the orange sauce spooned over or served on the side.