Grilled Goose Breast al’orange

If you insist on eating your duck well done, read no further. The key to this recipe is cooking the meat to medium-rare. If you overcook it, you won’t be pleased with the results.

This recipe works best with lesser (smaller-sized) Canada geese. Those 10-pound-plus birds don’t work nearly as well for grilling.

Start by preparing the sauce. If you have a favorite recipe, go ahead and make it. If not, try this one. In a stainless steel or porcelain saucepan, combine over medium heat:

• 1/2 cup frozen orange juice (concentrate)
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Grand Marnier
• 1 tablespoon soy sauce
• 1/2 cup duck stock (or low-sodium chicken broth)

Reduce until the mixture becomes slightly syrupy, the add:

• 2 tablespoons brown sugar
• 2 tablespoons current jelly

Turn off heat and finish by stirring in:

• Salt and pepper to taste
• 2 tablespoons unsalted butter

You can alter the flavor to the sauce by stirring in a little orange zest, more Grand Marnier or even a dash of balsamic vinegar. Experiment until you’re pleased with the flavor. You want the sauce to be fairly thick, so I suggest stirring in a few tablespoons of roux * or cornstarch mixed with cold white wine to thicken. Keep the sauce in a warm place until you’re ready to serve.

Next, wash the goose breasts, pat dry and season liberally on both sides with a good grill seasoning, like Montreal. Pound slightly with a meat mallet. Grill over a high flame until the meat is nicely seared on both sides and done to medium-rare.

Remove the breasts to a warm plate and cover with aluminum foil until you’re ready to serve. Remember, the meat will continue to cook after it’s been removed from the grill.

Let the meat rest for a few minutes. That allows the juices to set in the meat.

Finally, carve the meat into half-inch slices and serve with ample amounts of the sauce drizzled over the top.

This dish goes great with roasted-garlic squash.

* To make a roux, stir flour into an equal amount of melted butter (4 tablespoons butter to 4 tablespoons flour) over a very low heat until the roux gives off a nutty aroma. Roux can be stored, covered, in the refrigerator.