1    Goose, wild ready to cook

      1    Onion, minced

    1/4 ts Tarragon leaves

      2 tb Butter or margarine

    1/2 c  Orange juice

      2 tb Orange peel, shredded

    1/8 ts Salt

    1/8 ts Mustard, dry

    1/4 c  Currant jelly

      2 tb Wine, port or cranberry

      1    Orange, pared and sectioned

  1 1/2 ts Cornstarch

  Preheat oven to 325 degrees.
  Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross wing tips
  over back. Place goose breast-side-up on rack in shallow roasting pan. Cook
  onion and tarragon in butter until onion is tender. Add orange juice and
  peel, salt, mustard and jelly. Stir constantly over medium heat until jelly
  melts.
  Reduce heat, stir in wine and orange sections. Reserve half of sauce for
  glaze; baste with remainder during 3 1/2 hour cooking time. If goose gets
  too brown, place aluminum foil lightly over breast. Bird is done when
  drumstick meat feels very soft.
  Stir reserved sauce slowly into cornstarch, cook over medium heat, stirring
  constantly, until mixture thickens and boils 1 minute; serve with goose.