Imagine a dish that transports you straight to the rustic kitchens of France, where traditional cooking meets extraordinary flavor. Wild goose à l'orange is not just a recipe; it's a gastronomic journey that promises to elevate your cooking skills and impress even the most discerning dinner guests. This classic French preparation transforms a wild game bird into a succulent masterpiece, combining the rich, robust flavor of wild goose with the bright, citrusy notes of fresh orange - creating a culinary experience that is both elegant and utterly irresistible.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- wild goose, cleaned
- orange juice
- orange zest
- onion, chopped
- garlic, minced
- white wine
- butter
- salt
- black pepper
- thyme
Instructions
- Prepare the wild goose by patting it dry with paper towels and seasoning generously inside and out with salt, black pepper, and chopped thyme.
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the lower third of the oven.
- In a large skillet, melt butter over medium-high heat and brown the goose on all sides to develop a rich, golden exterior, approximately 5-7 minutes per side.
- Transfer the browned goose to a roasting pan, surrounding it with chopped onions and minced garlic.
- Deglaze the skillet with white wine, scraping up any browned bits, and pour this flavorful liquid over the goose.
- Combine fresh orange juice and orange zest in a small bowl, then pour half over the goose and reserve the remaining for later.
- Cover the roasting pan with aluminum foil and roast in the preheated oven for approximately 1 hour and 45 minutes.
- Remove foil during the last 30 minutes of cooking to allow the skin to crisp and brown.
- Check internal temperature of the goose, which should reach 165°F (74°C) at the thickest part.
- Remove from oven and let rest for 15-20 minutes before carving to allow juices to redistribute.
- Create a final sauce by reducing the reserved orange juice in a saucepan until slightly thickened, then drizzle over carved goose.
Tips
- Always choose a fresh, high-quality wild goose and pat it completely dry before seasoning to ensure crispy skin.
- Take your time browning the goose - this step develops deep, complex flavors that are crucial to the dish's success.
- Use a meat thermometer to precisely monitor the internal temperature, avoiding overcooking which can make wild goose tough.
- Let the goose rest after cooking to allow juices to redistribute, ensuring each slice is moist and tender.
- For an extra layer of flavor, consider adding a splash of Grand Marnier or cognac to the orange sauce.
- Pair with roasted root vegetables or a light potato gratin to complement the rich, citrusy flavors of the dish.
- If wild goose is hard to find, duck can be an excellent substitute with similar cooking techniques.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 45g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 160mg
