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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.




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