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Title: Mandarin Goose
Categories: Game Poultry
Yield: 1 Recipe
| Rose' wine | ||
| 1 | Orange | |
| 1 | Celery stalk | |
| 1 | sm | Onion |
| 6 | oz | Can frozen orange juice |
| Concentrate | ||
| 1/2 | c | Orange marmalade |
| SAUCE: | ||
| 1/2 | c | Sugar |
| 1 | tb | Wine vinegar |
| 11 | oz | Can mandarin oranges |
| 2 | Oranges, juiced | |
| 1/4 | c | Grand marnier liqueur |
Soak goose in Rose' wine for 5 hours. Rinse thoroughly. Stuff bird with 1 orange cut in quarters, 1 celery stalk with leaves on and a small onion. Bake in a 350 F. oven. Allow about 20 minutes per pound. Baste every 20 minutes with thawed, undiluted orange juice concentrate. During last half hour, bast with orange marmalade. Discard stuffing, transfer goose to hot serving platter and keep warm.
Sauce: In a heavy saucepan, combine sugar and wine vinegar, stir over medium heat until sugar begins to melt. Add mandarin oranges with their liquid, the orange juice and the Grand Marnier lidqueur. Stir well and cook five minutes. Combine this mixture with juices left in roasting pan (skim off fat first). Season to taste. Carve goose. Serve with wild rice and Mandarin sauce.
Source: "GARVIN COUNTY EXTENSION HOMEMAKERS RECIPE BOOK, 1980
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