Free Recipe Goose with Kumquat And Brandy Sauce
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Goose with Kumquat And Brandy Sauce Recipe
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
Goose with Kumquat And Brandy Sauce Preparation
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 oC, 350 oF, 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. Converted by MC_Buster. NOTES : Traditional Christmas goose served with rich brandy sauce. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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