- 1 [approximately 4-pound / 2-kg] brent goose
- 1 teaspoon [5 g] butter
- 3 green onions, chopped
- 1 can peach halves, with liquid
- 1/2 cup [125 mL] Peach Brandy Liquor
- 1/2 cup [125 mL] demi-glace sauce
- 1/2 cup [125 mL] Corinthian grape jelly
- Icing sugar
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- Preheat oven to 350°F [180°C].
- Roast goose into preheated oven for 1 1/2 to 2 hours.
- Melt butter into a frying pan; lightly brown green onions.
- Drain peach halves, reserving liquid.
- Pour in peach juice and Peach Brandy Liquor; reduce by half.
- Mix in demi-glace sauce and Corinthian grape jelly; bring to a boil.
- Remove from heat; keep warm.
- Lightly brown peaches, sprinkled with a little icing sugar.
- Serve goose, along with peach halves and sauce.
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