Title: Roast Goose with Orange Stuffing & Cumberland Sauce
Categories: Poultry Sauce Stuffing
Yield: 1 Servings

12	lb	Goose
		Orange stuffing:
8	c	Fresh bread cubes
1/2	c	Chopped onion
1/2	c	Chopped celery
2	tb	Butter
1	c	Fresh orange juice
2	tb	Coaresly shredded orange
		Rind
1	c	Chopped fresh parsley
1/2	ts	Thyme leaves
1/2	ts	Ground sage
2	ts	Salt
		Freshly ground black pepper
		Garnish:
		Celery leaves
3		Oranges
		Cumberland Sauce:
1/2	c	Port
1	c	Orange juice
1/2	c	Lemon juice
1	c	Red currant jelly
1/2	c	Chopped onion
1	ts	Dry mustard
1/4	ts	Ground ginger
		Few drops of Tabasco
1 1/2	tb	Arrowroot
1	tb	Coarsely shredded orange
		Rind
1	tb	Coarsely shredded lemon
		Rind

Preheat oven to 325F. Rinse the goose inside and out wtih cold water and dry thoroughly. Cut away any large fat layers remaining in the body cavity and remove any stray pinfeathers. Fasten neck skin to back with skewer. Spoon the orange stuffing into the body cavity, packing it lightly. Truss the goose and place it on a rack in a shallow roasting pan. Roast three to three and a half hours (allow 16 minutes per pound) or until drumstick meat feels soft to the touch and the joint moves easily. As the goose roasts, spoon off fat as it accumulates. Don't do anything else to the bird. Don't prick it, don't baste it, but don't overcook it.

Garnish the platter with strips of orange peel; cut long strips of peel from three oranges, using a vegetable peeler or sharp knife. Arrange the orange strips in coils around the goose. Tuck celery leaves in between the coils.

Orange Stuffing

Spread bread cubes out for an hour or so before starting stuffing. Saute the onion and celery in butter until soft. Mix with bread cubes in a large bowl. Add the rest of the ingredients, tossing them together lightly but thoroughly.

Cumberland Sauce:

Combine the port, orange and lemon juices, jelly, onion, mustard, ginger and Tabasco in a saucepan. Bring to a boil, stirring occasionally. Be careful as this may foam up. Strain the sauce. Combine arrowroot with a little hot sauce in a cup and mix togetgher well. Stir this back into the rest of the sauce and cook over low heat, stirring constantly, until slightly thickened. Do not allow to boil. Add orange and lemon rind.

Serve the goose with onions that have been simmered in beef stock, then glazed in butter and sugar, and with pureed spinach seasoned with a pinch of nutmeg.

From: arielle@taronga.com (Stephanie da Silva)

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