Goose with Kumquat and Brandy Sauce 1 Goose; a 4kg (9lb) goose will seve 6-8
150 ml Orange juice; ( 1/4 pint)
1 tb Caster sugar
1 Cinnamon stick
3 Whole cloves
225 g Kumquats; sliced (8oz)
1 ts Cornflour; blended in a little cold water
1 tb Cointreau or brandy; (optional) (1 to 2)
Fresh watercress; to serve
Place the goose in a deep roasting tin and prick along each side of breast.
Cover with foil and roast in a preheated oven at 180 degrees C, 350 degrees F, Gas Mark 4
for 15 minutes per 0. 5 kg (1lb). Remove foil for last
15 minutes of cooking.
Place the orange juice and sugar in a saucepan with the cinnamon sticks and
cloves. Heat until the sugar dissolves.
Stir in the kumquats and cook for a further 2-3 minutes. Add the blended
cornflour. Stir in the Cointreau or brandy if using and heat thoroughly.
Serve the sauce with the goose, garnished with fresh watercress.
NOTES : Traditional Christmas goose served with rich brandy sauce.
Goose with Kumquat and Brandy Sauce printer friendly version located here.
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