Sauces for goose
Turkey has been replaced (finally) by goose this christmas. I have a great recipe for roasting, courtesy of Hugh Fearnley-Whittingstall, but I need a sauce to go with it. Orange sauce is the obvious I guess, but I want it to be completely different to any duck meal. I suppose it should be a fairly light sauce as the meat is rich enough in itself, but any hearty sauce will be fine as long as it's tasty.
The goose is prepared, but I still have the giblets, neck and feet for stock.