Goose Legs in Orange-Cinnamon Sauce

Goose Legs in Orange-Cinnamon Sauce

Serves 4-5; Prep time, about 30 min.; Bake time, about 50 min.

Ingredients:

• 6 fresh young goose leg quarters (drum and thigh)*
• 4 fresh garlic cloves, chopped
• 2 c. orange juice
• 1 c. white wine
• 1 tsp. salt, 1 tsp. black pepper, 1 tsp. cinnamon (mixed together)
• 1 Tbsp. oil
• Rosemary sprigs
• For thickening: 1 Tbsp. corn starch, dissolved in 2 c. orange juice.

Preparation:

1. Marinade: mix together in a bowl the goose legs, garlic cloves, white wine, orange juice, and seasonings.
2. Set aside in the fridge.
3. About two hours before serving, remove goose legs from the marinade to a pan.
4. Bake in oven preheated to 200°C (about 390°F) for about ¼ hour.
5. Remove from oven.
6. Pour the oil and baste the goose with the marinade liquid and sprinkle with rosemary.
7. Cover and return to hot oven for 40 minutes.
8. Pour the corn starch mixture over the goose and bake uncovered for another 15 minutes at 180°C (about 350°F).
9. Transfer to a large serving platter, surrounded by shallots and glazed carrots.

* Pullet or young chicken may be substituted for goose.