Try this Goose with Kumquat And Brandy Sauce recipe, or contribute your own.
Suggest a better descriptionPlace the goose in a deep roasting tin and prick along each side of breast. Cover with foil and roast in a preheated oven at 180 ?C, 350 F, Gas Mark 4 for 15 minutes per 0.5 kg (1lb). Remove foil for last 15 minutes of cooking. Place the orange juice and sugar in a saucepan with the cinnamon sticks and cloves. Heat until the sugar dissolves. Stir in the kumquats and cook for a further 2-3 minutes. Add the blended cornflour. Stir in the Cointreau or brandy if using and heat thoroughly. Serve the sauce with the goose, garnished with fresh watercress. NOTES : Traditional Christmas goose served with rich brandy sauce.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 6 servings | ||
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Calories: 20 | ||
Calories from Fat: 6 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.5mg | 0 % | |
Potassium 40.5mg | 1 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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