Preparation:
Season the goose inside and out with the salt and pepper. Line a roasting
pan
with aluminum foil and place a roasting rack inside.
For the stuffing, melt the butter in a sauté pan over moderate heat. When
butter starts to brown slightly add the celery and onions. Cook over medium
heat until they are soft, about 10 minutes.
Peel the tangerines, removing the white membranes. Cut the sections into
halves and remove the seeds.
In a large mixing bowl, combine the tangerines, bread stuffing, chestnuts,
sage, rice and broth. Add the sautéed onions and celery and mix together
lightly with a fork.
Preheat the oven to 325.
Stuff the goose¹s cavity with the stuffing. Stuff the neck area as well.
Truss the goose by tying the legs together with cotton butcher¹s twine and
place the goose on the rack breast side up. |
