Orange Honey Glazed Goose Breast Recipes

CHRISTMAS GOOSE WITH ORANGE GLAZE

Steps:

• Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside., Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through., Brush glaze over goose. Spoon orange sections and peel around goose.

ROAST GOOSE RECIPE WITH HONEY ORANGE GLAZE

Steps:

• Combine all the marinade ingredients in bowl. Place the goose in a large roasting pan and stuff with the orange quarters.
• Rub the marinade all over the goose massaging into the skin on both sides. Cover with the coarse sea salt and place in the fridge for 12-24 hours, uncovered.
• Preheat oven to 325 degrees. With a sharp knife or skewer, poke holes in the skin of the goose all over, being careful not to pierce the skin. This helps the fat to render.
• Place the goose on a roasting rack, breast side down, and roast for 1 hour. Drain excess fat from the pan and reserve. Flip the goose over and roast another hour. Drain excess fat from the pan and reserve.
• Turn the heat up to 400 degrees and brush the goose with half of the honey glaze. Cook for 15 minutes. Baste again with remaining honey mixture and cook another 15-20 minutes, or until the temperature of the goose reads 160 degrees.
• Remove and let rest for 15 minutes. Temperature will rise to 165 degrees while the goose is resting.

ROAST GOOSE WITH SWEET GLAZE

Steps:

• Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates., In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose., Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.

ROAST GOOSE WITH ORANGES AND MADEIRA

Steps:

• To make the goose:
• Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
• Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
• Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
• Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
• Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
• To make the shallots:
• Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
• Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

WILD GOOSE BREASTS WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
• In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
• Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

HONEY-GLAZED SPICED ROAST GOOSE & CONFIT POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. For the glaze, mix the honey with the spices and lots of cracked pepper, then set aside. Remove all the fat from inside the bird and, using the point of a small knife or skewer, prick the skin all over, paying particular attention to the areas under the wings and around the legs. Sit the goose in an empty sink and slowly pour over a kettleful of boiling water. Repeat the process a few more times (the more the better) until the skin is tight and glossy. Leave the goose to cool, then pat dry with kitchen paper.
• Season the inside of the goose and stuff with the onions, halved garlic bulb, rosemary and orange. Rub the goose all over with the oil and season generously with salt. Sit the goose on a wire rack in a large roasting tin and tightly cover with a large piece of foil. Cook in the oven for 1 hr 30 mins.
• Remove from the oven, discard the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Pour all the fat from the tin into a bowl and set aside. Scatter the potato slices in the roasting tin, season with salt and mix with a small drizzle of the fat. Sit the goose back in the tin - on top of the potatoes - and cover with foil, then roast for 1 hr. Remove the foil, then brush the goose all over with the honey glaze and return to the oven for 15 mins. Transfer the goose to a large board or platter to rest, uncovered, in a warmish place for 30 mins.
• Carefully pour away most of the fat from the potatoes. If your roasting tin is flameproof, finish browning the potatoes on top of the stove; if not, place the potatoes back in the oven until crisp and golden brown. Stir the parsley and the chopped garlic through the potatoes just before serving. Carve the goose at the table and serve with the potatoes.

ROAST DUCK WITH ORANGE AND GINGER

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.