¼ cup (½ stick) of melted butter.
½ teaspoon of rubbed sage.
½ teaspoon of salt.
¼ teaspoon of black pepper.
1 goose, 8-9 lbs, thawed if frozen.
2 tablespoons of light brown sugar.
1 cup of orange juice.
1 tablespoon of cornstarch.
Preheat oven to 400°F (205°C).
Finely grate tangerine peel and set aside the tangerines.
In a bowl, combine the tangerine peel, 2 tablespoons of the butter, sage, salt and black pepper.
Place the goose in a large roasting pan and rub the butter mixture evenly over the entire bird.
Quarter tangerines and place in the cavity of the goose.
Roast for 30 minutes.
Reduce oven temperature to 325°F (160°C) and roast for 2 hours 30 minutes or until no pink remains inside, juices run clear and the internal temperature of the meat is 180°F (82°C), basting with the pan juices every 30 minutes.
Allow to sit 15 minutes before carving.
Meanwhile, in a saucepan, combine the remaining melted butter and brown sugar over medium-high heat.
Heat for 1 minute, or until sugar is melted, stirring occasionally.
In a bowl, combine the orange juice and cornstarch; mix thoroughly.
Add the orange juice mixture to the butter mixture and heat over medium-high heat, stirring until thickened.
Reheat sauce before serving with the goose.