I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it.
The main difference was that they served the goose with unpeeled orange quarters (more like 8th's of oranges, unpeeled) on it, along with the sauce, which was what made the flavor so special. Sometimes there were even seeds on it; that's how raw it was (although it was hot and steamy).
I don't really care about what to do with the goose, I just want to know how to make that sauce.
This is what I'm looking for; you can see that the oranges themselves: