MENU
 
 
 
 

  • Goose With Kumquat And Brandy Sauce

    0 votes
    Goose With Kumquat And Brandy Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x Goose, a 4kg (9lb) goose will seve 6-8
    • 150 ml Orange juice, ( 1/4 pint)
    • 1 Tbsp. Caster sugar
    • 1 x Cinnamon stick
    • 3 whl cloves
    • 225 gm Kumquats, sliced (8oz)
    • 1 tsp Cornflour, blended in a little cool water
    • 1 Tbsp. Cointreau or possibly brandy, (optional) (1 to 2) Fresh watercress, to serve

    Directions

    1. Place the goose in a deep roasting tin and prick along each side of breast.
    2. Cover with foil and roast in a preheated oven at 180 C, 350 F, Gas Mark 4 for 15 min per 0.5 kg (1lb). Remove foil for last 15 min of cooking.
    3. Place the orange juice and sugar in a saucepan with the cinnamon sticks and cloves. Heat till the sugar dissolves.
    4. Stir in the kumquats and cook for a further 2-3 min. Add in the blended cornflour. Stir in the Cointreau or possibly brandy if using and heat thoroughly.
    5. Serve the sauce with the goose, garnished with fresh watercress.
    6. NOTES : Traditional Christmas goose served with rich brandy sauce.

    Similar Recipes

    Leave a review or comment