Goose in Orange Sauce

A Darina Allen Recipe

Method:

Serves 8-10

1 x free range, Irish goose, about 4.5kg (10lb)
salt and freshly ground pepper

Seville Orange Sauce:
2 x organic orange
6 tablespoons granulated sugar
5 fl ozs (126ml) red wine vinegar
5 fl ozs (126ml) red wine
1 pint (600ml) goose, duck or chicken stock (made from the giblets)
8 fl ozs (220ml) Port
1 – 2 tablespoons Grand Marnier
salt, pepper and a few drops of lemon juice
4 tblsp Seville orange marmalade
watercress salad – (optional)

Ingredients:

1. To prepare the goose, gut the bird and singe off the pin feathers and down if necessary. Remove the wishbone from the neck end and add to the giblet stock.
2. Season the cavity of the goose with salt and freshly ground pepper; also rub a little salt into the skin.
3. Preheat the oven to 180°C/350°F/Gas Mark 4.
4. Roast the goose for about 2 hours or until the juices run clear. Prick the thigh at the thickest part to check the juices. If they are still pink, the goose needs to cook a little bit longer.
5. Meanwhile make the sauce – Scrub the orange. Peel the zest with a swivel top peeler and cut two thirds into fine julienne strips, blanch and refresh.
6. Boil the sugar and vinegar in a heavy bottomed saucepan over moderately high heat for several minutes until the mixture has turned chestnut brown coloured syrup. Remove from the heat immediately and pour in 1/4 pint (150ml) of the stock. Simmer for a minute, stirring to dissolve the caramel. Then add the rest of the stock, port, wine and juice of one orange.
7. Simmer until the sauce is clear and lightly thickened; add the orange liqueur little by little. Add the blanched orange julienne. Taste, correct the seasoning and sharpen with lemon juice if necessary, leave aside. The sauce may be prepared to this point several hours in advance.

When the goose is cooked, remove the bird to a serving dish and put it in a very low oven while you reheat the orange sauce.

Carve the goose. Serve it with the Seville orange sauce and a watercress salad.