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The Quilt Inn Country Cookbook
Aliske Webb
While duck is roasting, make glaze. Combine soy sauce, ketchen, honey, oil,
garlic and rosemary in small mixing bowl. Mix well. Reduce oven temperatureto 350F.
Pour off fat. Pour glaze over duck. Baste frequently and cook 1 hour and 15 minutes.
Remove duck from oven. Let stand 15 minutes. Skim off fat from roasting pan. Reheat
glaze, pour over duck and garnish with green onions.
Wild Goose Chase
1
2
1
1
cup dried apricots, halved
cup. dried prunes, halved
/2 cup Madeira wine
goose (12 pounds)
juice of 1 orange
tart apples
2
grated zest of 1 orange
salt and pepper to taste
dash paprika
8
1
slices bacon
1/4 cups Wild Goose Sauce (recipe below)
Place apricots and prunes in mixing bowl. Add Madeira. Mix and set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub
inside and out with orange juice. Add apples and orange zest to apricots and prunes.
Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit.
Skewer opening closed. Lay bacon slices across breast. Place goose, breast side up,
in shallow roasting pan. Roast for 1½ hours, removing accumulated fat every 30
minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes.
Remove from oven. Let stand 20 minutes before carving.
Make sauce:
pan drippings from roasted goose
2
3
1
green onions, chopped
/4 cup chicken stock
/2 cup Madeira wine
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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