Preparation:

Prepare Brandied Fruit Compote; after stirring in brandy, cover and refrigerate as directed.

Reserve goose neck and giblets for other uses, if desired. Pull off and discard lumps of fat. Rinse goose inside and out; pat dry. Place orange and lemon slices in body and neck cavities.

Place bird breast down and fasten neck skin to back with a long metal skewer, closing cavity securely. Then turn bird on its back. Tuck in tail,then fold skin over cavity; close with metal skewers. Prick skin all over at 1-inch intervals.

Place goose, breast down, on a rack in a large, shallow roasting pan. Roast in a 400° F - 205*C) oven for 1 hour. Every 30 minutes, siphon or spoon out fat from pan.

After 1 hour, turn goose breast up. Reduce oven temperature to 325*F - 160*C) and continue to roast until meat near thighbone is not longer pink, about 1 1/2 to 2 more hours; cut to tes Tbsp Continue to siphon or spoon out fat from pan every 30 minutes.

Reheat and thicken compote as directed. Spoon into a serving dish; let cool slightly. offer compote to spoon over goose.

Compote Preparation:

In a 3-quart pan, combine water, orange juice, honey, orange peel, allspice, ginger, and cinnamon stick. Stir in raisins, apple, and mixed dried fruit. Bring to a boil over high heat; then reduce heat, cover, and simmer for 3 minutes.

Remove from heat; stir in brandy or orange juice. Let cool, then cover and refrigerate for at least 4 hours or until next day.

Stir together 1/2 cup of the fruit liquid and cornstarch; then stir into fruit. Cook over medium-high heat, stirring, until thickened.

Makes: 8
Source:
Submitted by: Recipe Group Member
Date:

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