Tips and Hacks
Add a 1/4 cup of milk to the water when boiling cauliflower. It will help keep your cauliflower white.
Christmas Goose
Submitted by Keldon C. See all of Keldon C.'s recipes. | December 1st, 2022
Ingredients are for 8 Servings.
Scale It
Amount Unit Ingredient
8 pound
2 large
1/4 cup
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
2 tablespoons
1 cup
1 tablespoon
Additional Info:

If the Goose is frozen, defrost in the refrigerator. This may take several days. Don't defrost on the counter, it will make the goose rancid and inedible.


Preheat oven to 400°F / 200°C / Gas Mark 6

Finely grate tangerine peel. Set aside the tangerines.

In a small bowl, combine the tangerine peel, 2 tablespoons of the butter, sage, salt and pepper.

Place goose in a large roasting pan and rub the butter mixture evenly over the entire goose.

Quarter tangerines and place in the cavity of the goose.

Roast in a preheated oven for 30 minutes at 400°F.

Leaving the Goose in the oven, reduce oven temperature to 325°F and roast 2 1/4 to 2 1/2 hours.

Using a large spoon, or turkey baster, baste with the pan juices every 30 minutes.

Meanwhile; In a small bowl, combine orange juice and cornstarch; mix well. Set aside.

In a small saucepan over medium heat, combine remaining melted butter and light brown sugar.

Heat about 2 minutes, or until brown sugar is melted, stirring occasionally.

Add the orange juice-cornstarch mixture to the butter-brown sugar mixture and heat over medium-high heat, stirring constantly until thickened.

Set aside.

To test for the Goose's doneness:
- There should be no pink on the inside.
- Juices run clear.
- The internal temperature of the meat is 180°F to 185°F.

Allow to sit 15 minutes before carving.

Reheat the sauce before serving with the goose.

For a pretty presentation, garnish the serving platter with additional tangerines, clementine slices or kumquats, if you have them.

This dish is delicious with our Cranberry Relish or our Festive Cranberry Sauce served on the side.

Submitted by Keldon C. See all my recipes. | December 1st, 2022

facebook this twitter this

Filed Under:

Tested and True
The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't. Agar will set up regardless if it's cooled or not.