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Ingredients (Serves 10) |
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Stuffing |
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2 cups pitted prunes, halved |
2 Granny Smith apples,
cored
& coarsely chopped |
2 cups coarsely chopped
red onion |
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Finely grated zest of 1 orange |
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2 tbsp fresh orange juice |
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Goose |
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1 goose, 10 to 12
lbs. |
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Juice of 1 orange |
Coarse salt and coarsely
ground black pepper |
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8 slices bacon |
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1 cup defatted chicken broth |
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½ cup tawny port |
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1 tbsp. red currant jelly |
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1 tbsp. unsalted butter |
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To make stuffing, toss prunes, apples, onion, orange zest, and juice
together in a bowl. Set aside.
Preheat oven to 325 degrees F.
Rinse goose well and pat dry. Prick the skin all over with a fork. Rub
inside and out with remaining orange juice, then sprinkle inside and out
with salt and pepper.
Stuff goose and close with poultry lacers.
Place goose, breast side up, on a rack in a large roasting pan. Lay the
bacon slices across the breast. Roast goose for 1 ½ hours, removing fat
from the pan every 30 minutes.
Remove bacon. Roast goose until a thermometer inserted deep into the
thigh reads between 175 degrees and 180 degrees, about 3 hours longer,
removing excess fat occasionally. Transfer goose to a platter, cover
loosely with aluminum foil, and let rest for 20 minutes.
Pour off any remaining fat from roasting pan. Add chicken broth and port
to pan and bring to a boil, scraping any browned bits from bottom of
pan. Simmer over low heat for 5 minutes. Add jelly and simmer, stirring
constantly, for 2 minutes. Set aside.
Just before serving the goose, make gravy. Warm broth mixture over low
heat and whisk in butter. Serve hot. Serves 6.
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