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Goose a l'Orange
One goose
1/4 cup flour
1 to 1 1/2 tsp. salt
2 tbsp. sugar
1 cup hot water
2 tbsp. orange marmalade
1 can (16 oz.) frozen orange juice concentrate, thawed
Preheat oven to 375 degrees F.
Prick bird skin with a fork around the lower half. Combine all ingredients except waterfowl and pour into the cavity of the goose. Place in a 2 inch deep roasting pan.
Cook goose at 350 degrees F. 2 hours or until or until it tests tender. Baste frequently. Pour drippings in bowl and skim off excess fat, gravy is ready to serve with fowl.
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