At Riverwood we only produce geese for the Christmas market.
Geese are a natural choice for the sustainable conscious farm, as they have an efficient
digestive system and natural grazing habit. This means that birds of marketable size
can be produced from a largely grass based diet. Our farm does not use any imported
fertilizers or pesticides, meaning that the largest part of their diet is naturally
grown on the farm without the need for lots of farm inputs.
Again, under stocked means that we have happy, healthy geese with a great taste.
Why not have a change from the Christmas turkey this year and try a goose? It was
the traditional Christmas fare before the imported American turkey became popular
in the UK.
Finely grate tangerine peel and set aside the tangerines.
In a bowl, combine the tangerine peel, 2 tablespoons of the butter, sage, salt and
Place the goose in a large roasting pan and rub the butter mixture evenly over the
Quarter tangerines and place in the cavity of the goose.
Roast for 30 minutes.
Reduce oven temperature to 325°F (160°C) and roast for 2 hours 30 minutes or until
no pink remains inside, juices run clear and the internal temperature of the meat
is 180°F (82°C), basting with the pan juices every 30 minutes.
Allow to sit 15 minutes before carving.
Meanwhile, in a saucepan, combine the remaining melted butter and brown sugar over
Heat for 1 minute, or until sugar is melted, stirring occasionally.
In a bowl, combine the orange juice and cornstarch; mix thoroughly.
Add the orange juice mixture to the butter mixture and heat over medium-high heat,
stirring until thickened.