Goose in Orange Sauce

1 lg Canada Goose
1 pk Oven cooking bags
2 Envelopes brown gravy mix
4 tb Brown sugar
2 6 oz. cans frozen orange juice concentrate, pulp-free
2 c Hot water
1/2 c Flour
4 tb Orange marmalade or plum jelly
2 3 cloves garlic, finely chopped

Slowly thaw the bird (overnight in cold water or refrigerator) and clean thoroughly. Place goose breast down in oven-cooking bag, seal and bake in a covered roasting pan for approxiamtely 1 to 1-1/2 hours in a 325-degree oven. Pour fat and drippings from goose and discard. Mix above ingredients together, pour over goose and into cooking bag, and seal bag. Return to roasting pan and continue cooking 2-4 more hours, or until goose is falling off bones or appears to be tender. Pour sauce into gravy boat and serve with sliced goose.

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