Best Mandarin Goose Recipes

ORANGE GLAZED GOOSE BREAST

Orange Glazed Goose Breast image

Provided by Scott Leysath

Number Of Ingredients 13

Ingredients

2 Canada goose breast half fillets (skin, gristle and silver skin removed)
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground coriander
2 teaspoons olive oil
1/3 cup orange juice
2 tablespoons white wine vinegar
2 garlic cloves (minced)
2 green onions (white and green part; diced)
2 tablespoons soy sauce
3 tablespoons honey
5 tablespoons butter (chilled)
1 large orange; peeled and segmented

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 WITH ORANGES AND MADEIRA

Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

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.