Roast goose with plum sauce
Preheat oven to 325 degrees. Sprinkle inside and outside of goose with salt and pepper. In a saucepan, sauté onion, celery and apple in butter until barely tender. Add bread crumbs, herbs, orange rind and one-half cup juice. Stuff goose with mixture. Cover breast of goose with bacon strips. Place goose in roasting pan and add one cup orange juice or water. Cover and roast three hours, basting occasionally. Maintain liquid in pan. When tender, transfer goose to a platter and cover with aluminum foil. Skim grease from pan drippings and discard. Remove one-third cup pan drippings and set aside for plum sauce. Blend flour with remaining drippings, cooking and stirring. Add enough water to make gravy of desired consistency. Stir and simmer 15 minutes, adding salt and pepper to taste. Serve roast goose with wild rice, English peas, gravy and Plum Sauce.
To prepare plum sauce, combine all ingredients except cornstarch and water in a saucepan. Bring to a boil. In a small bowl, mix cornstarch and water. Stir into mixture, reduce heat and simmer 20 minutes. Yield: about 5 cups