Wild Goose a L'Orange

• 1 each goose wild ready to cook
• 1 each onions minced
• 1/4 teaspoon tarragon leaves
• 2 tablespoons butter or margarine
• 1/2 cup orange juice
• 2 tablespoons orange zest
• 18 teaspoon salt
• 18 teaspoon prepared mustard dry
• 1/4 cup currant jelly
• 2 tablespoons wine port or cranberry
• 1 each oranges pared and sectioned
• 1 1/2 teaspoons cornstarch

1. Preheat oven to 325F (160C).
2. Wash a 6 to 8 lb.
3. goose and pat dry.
4. Skewer neck skin to back, cross wing tips over back.
5. Place goose breast-side-up on rack in shallow roasting pan.
6. Cook onion and tarragon in butter until onion is tender.
7. Add orange juice and peel, salt, mustard and jelly.
8. Stir constantly over medium heat until jelly melts.
9. Reduce heat, stir in wine and orange sections.
10. Reserve half of sauce for glaze; baste with remainder during 3 1/2 hour cooking time.
11. If goose gets too brown, place aluminum foil lightly over breast.
12. Bird is done when drumstick meat feels very soft.
13. Stir reserved sauce slowly into cornstarch, cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute; serve with goose.

cook, onions, tarragon, butter, orange juice, orange zest, salt, currant jelly, wine port, oranges, cornstarch

Taken from recipeland.com/recipe/v/wild-goose-lorange-38682 (may not work)