Method

  Preheat oven to 400°F. 

Finely grate tangerine peel and set aside tangerines.  In a small bowl, combine the tangerine peel, 2 tablespoons butter, sage, salt and pepper.

Put goose in a large roasting pan and rub the butter mixture evenly over the entire goose. Quarter tangerines and place in the cavity of the goose. Roast for 30 minutes in preheated oven.

Reduce oven temperature to 325°F and roast 2 1/4 to 2 1/2 hours, or until no pink remains inside, juices run clear and the internal temperature of the meat is 180°F to 185°F.  Baste with the pan juices every 30 minutes. 

Allow to rest 15 minutes before carving.

Sauce:  In a small saucepan, combine remaining melted butter and brown sugar over medium-high heat. Heat 1 minute, or until sugar is melted, stirring occasionally.

In a small bowl, combine orange juice and cornstarch, mixing well.  Add to the butter mixture and heat over medium-high heat, stirring until thickened.

Reheat sauce before serving with the goose. For an attractive presentation, garnish the serving platter with additional tangerines, clementine slices or kumquats.

Serves: 6 to 8  

Contributor: pat ciesla

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