|
Ingredients |
|
1 12-
to 13-pound goose |
|
1 16-oz
package pitted
prunes |
|
3 cups beef stock
or canned beef
broth |
|
1 ¾ cups dry red wine |
|
1 ¼ cups prune juice |
|
1 orange, quartered |
|
1 tablespoon salt |
|
1 tablespoon ground pepper |
1 large onion, cut into 8
pieces |
|
4 bay leaves |
6 tablespoons Armagnac,
Cognac or other
brandy |
1 tablespoon butter
at
room temperature |
1 tablespoon all purpose
flour |
1 7 2/5-ounce jar steamed
or roasted chestnuts |
|
Chopped fresh parsley |
|
 Combine prunes, stock, 1½ cups wine and 1 cup prune juice in heavy
medium saucepan. Simmer 10 minutes. Remove mixture from the heat.
Transfer 12 prunes to bowl, using slotted spoon.
Preheat oven to 375 degrees F. Pat goose dry. Pull out fat from cavity.
Rub inside and out with cut side of orange. Combine salt and pepper and
rub inside and outside goose. Place orange, onion, bay leaves and 12
drained prunes in goose cavity. Tie legs together. Place goose on rack in
roasting pan. Pierce goose skin all over with toothpick.
Roast goose 15 minutes. Reduce temperature to 350 degrees F. and roast
30 minutes longer. Remove fat from roasting pan. Combine remaining ¼ cup
wine and ¼ cup prune juice and brush some over goose. Continue roasting
goose until juices run clear when pierced in thickest part of thigh,
basting goose with wine mixture and removing fat from pan occasionally,
about 2 hours.
Transfer goose to platter and tent with foil. Let stand 20 minutes.
Strain prune poaching liquid, reserving prunes. Degrease the roasting
juices. Add ½ cup poaching liquid to roasting pan and bring to a boil,
scraping up any browned bits. Transfer to heavy medium saucepan. Add
Armagnac, remaining poaching liquid and degreased roasting juices. Boil
until flavors are intense, about 15 minutes. Knead butter and flour
together. Whisk into sauce in small bits and simmer until thick, about 8
minutes. Add poached prunes and chestnuts and heat through. Sprinkle
with parsley.
Carve goose into thick slices. Spoon sauce, chestnuts and prunes over
slices. |
