Number Served: 6-8
Goose (or duck)
3 pounds clean deboned goose
4-6 cups regular breakfast coffee
1 cup sugar
1/2 cup frozen orange juice concentrate
1/2 cup lemon juice
1 juice from fresh orange
1 tablespoon Galliano Liqueur (optional)
1/2 cup butter
11 ounce can mandarin oranges (drained)
Cut goose into about 1 inch cubes.
Put meat into slow cooker (crock pot).
Fix 4-6 cups of regular coffee just as you would for breakfast, and pour over the goose.
Cook until tender following cookers instructions.
Remove goose from the coffee and wash/rinse cooker.
Bring orange juice concentrate, butter and sugar to a boil over medium heat.
Stir frequently; add remaining sauce ingredients and heat.
Return goose to crock pot and pour orange sauce into crock pot.
Mix and heat on low for 10 to 15 minutes then serve.
Notes & Variations:
The Galliano Liqueur can be replaced with 1/2 teaspoon of pure Anise extract to acquire the licorice flavor of the liqueur. This dish is good served over a bed of white rice and stir fried Chinese vegetables.
Contributor: Don Hand and Jerry Zeitler, RRGC