1 large Canada Goose
 1 package oven cooking bags
 2 envelopes brown gravy mix
 4 Tbls. brown sugar
 2-6 oz. cans frozen orange juice concentrate, pulp-free
 2 cups hot water
 1/2 cup flour
 4 Tbls. orange marmalade or plum jelly
 2-3 cloves garlic, finely chopped
 Slowly thaw the bird (overnight in cold water or refrigerator)
 and clean thoroughly. Place goose breast down in oven-cooking
 bag, seal and bake in a covered roasting pan for approximately 1
 to 1-1/2 hours in a 325-degree oven. Pour fat and drippings from
 goose and discard.  Mix above ingredients together, pour over
 goose and into cooking bag, and seal bag. Return to roasting pan
 and continue cooking 2-4 more hours, or until goose is falling
 off bones or appears to be tender.  Pour sauce into gravy boat
 and serve with sliced goose.
 

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