Orange 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.

ORANGE GLAZED GOOSE BREAST

Steps:

• Season goose breasts with next 3 ingredients. Heat oil in a large skillet over medium-high heat. Add goose and sear until browned on one side, about 3 to 4 minutes.
• Flip breasts over and cook for 3 to 4 minutes more.
• Add orange juice and vinegar to pan and cook for 2 minutes more.
• Add garlic, onions, soy sauce and honey.
• Cover and cook for 2 minutes more.
• Remove goose breasts when medium-rare and let stand.
• Reduce liquid to a fesw tablespoons.
• Remove pan from heat and whisk in chilled butter until melted.
• Slice goose breasts and arrange on plates.
• Spoon sauce over and garnish with orange segments.

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.

SMOKED CITRUS GOOSE BREAST

Steps:

• Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
• Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
• Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.

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.

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.