Recipe for Goose with Kumquat and Brandy Sauce 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 x Goose, a 4kg (9lb) goose will seve 6-8
150 ml Orange juice, ( 1/4 pint)
1 tbl Caster sugar
1 x Cinnamon stick
3 whl cloves
225 gm Kumquats, sliced (8oz)
1 tsp Cornflour, blended in a little cold water
1 tbl Cointreau or brandy, (optional) (1 to 2)
Instructions:
Instructions: Place the goose in a deep roasting tin and prick along each side of breast.

Cover with foil and roast in a preheated oven at 180 C, 350 F, Gas Mark 4 for 15 minutes per 0.5 kg (1lb). Remove foil for last 15 minutes of cooking.

Place the orange juice and sugar in a saucepan with the cinnamon sticks and cloves. Heat until the sugar dissolves.

Stir in the kumquats and cook for a further 2-3 minutes. Add the blended cornflour. Stir in the Cointreau or brandy if using and heat thoroughly.

Serve the sauce with the goose, garnished with fresh watercress.

NOTES : Traditional Christmas goose served with rich brandy sauce.

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