Roast Goose With Currant Kumquat Compote Recipe

• 2 lt orange juice
• 2 lt water
• 1/2 c. coarse salt
• 1 Tbsp. white peppercorns
• 4 clv garlic, crushed
• 4 x bay leaves
• 2 sprg thyme
• 1 x 12 pound goose
•     Roast Goose
• 1 x orange, cut in half
• 1 Tbsp. freshly cracked black peppercorns
• 1 lrg onion, cut into 8 pcs
• 4 sprg fresh thyme
• 4 x bay leaves
• 1/4 c. cognac or possibly other brandy
• 1/4 c. orange juice
•     Currant Kumquat Compote
• 1 Tbsp. extra virgin olive oil
• 1 sm onion, finely minced
• 1 1/2 c. dry currants (black, red, or possibly both)
• 2 Tbsp. cassis liqueur
• 1/3 c. freshly squeezed orange juice
• 1/2 c. water
• 2 Tbsp. champagne vinegar
• 1/2 c. red wine
• 1 Tbsp. sugar
• 1/2 c. kumquats, thinly sliced
• 1 1/2 c. fresh currants (black, red, or possibly both)
• 1 dsh Worcestershire sauce
•     Pan Sauce
• 2 Tbsp. cognac or possibly other brandy
• 2 Tbsp. orange juice
• 1 c. chicken stock
•     Coarse salt and freshly cracked black pepper
•     Minced fresh thyme

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