Nutritional Info

Nutrition Facts

Serving Size 1 (680g)

Calories 521
Calories from Fat 57 (11%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 2.5g 13%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 11.8mg 4%
Sodium 34mg 1%
Potassium 1471.2mg 31%
Total Carbohydrate 114.7g 38%
Dietary Fiber 32.9g 132%
Sugars 9.6g
Protein 12.1g 24%

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Recipe Description
A very special meal for any holiday.
Prep time
30 min
Cook time
7 hr 26 min
Ready In
7 hr 56 min


Serves Tool

Serves To:USMetric
12 Pound(lb)  fresh or frozen goose
5   medium oranges, each cut in half
1 Bunch(bn)  fresh thyme
4   bay leaves
1/2 Teaspoon(t)  thyme, dried
1 1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, coarsely ground
3 Tablespoon(T)  orange flavored liqueur
2 Tablespoon(T)  cornstarch
1/2 Cup(c)  orange marmalade


Preheat oven to 400 degrees F. Remove giblets and neck from goose and reserve for another use. Trim and discard fat from body cavity and any excess skin. Rinse goose inside and out with cold running water and drain well. Pat dry with paper towels. With breast side up, lift wings up toward neck, then fold wing tips under back of goose so wings stay in place. Place 6 orange halves, thyme sprigs and bay leaves in body cavity. Tie legs and tail together with kitchen string. Fold neck skin over back. With two tine fork, prick goose skin in several place to drain fat during roasting. Place goose, breast side up, on rack in large roasting pan (17 by 11 1/2 inches). In cup, combine dried thyme, 1 teaspoon salt and pepper. Rub mixture over goose. Cover goose and roasting pan with foil. Roast 1 hour 30 minutes. Turn oven to 325 degrees F and roast 2 hours longer. Meanwhile, in small bowl, from remaining 4 orange halves, squeeze 3/4 cup juice. Stir in 1 tablespoon liqueur, cornstarch and remaining 1/4 teaspoon salt. Set aside. In cup, mix orange marmalade with remaining 2 tablespoons liqueur. Remove foil and roast goose 45 minutes. Remove goose from oven and turn oven to 450 degrees F. Brush marmalade mixture over goose. Roast goose until skin is golden brown and crisp, about 10 minutes longer. Transfer goose to warm platter. Let stand 15 minutes to set juices for easier carving. To prepare sauce: Remove rack from roasting pan. Strain pan drippings through sieve into 8 cup measuring cup or large bowl. Let stand until fat separates from meat juice. Skim and resere fat for another use (there should be about 5 cups fat). Measure meat juice. If necessary, add enough water to meat juice to equal 1 cup. Return meat juice to pan and add reserved orange juice mixture. Heat sauce to boiling over medium heat, stirring. Boil 1 minute. Serve sauce with goose. Remove skin before eating, if desired.

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Holiday Goose a l'Orange
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