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LOCATION: Recipes >> Poultry >> Roast Goose 21

Print this Recipe    Roast Goose 21

ROAST GOOSE WITH CHESTNUTS, PRUNES AND ARMAGNAC
Serving Size : 8

1 package pitted prunes, (16 ounce)
3 cups beef stock or canned beef broth
1 3/4 cups dry red wine
1 1/4 cups prune juice
12 pound goose
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, room temperature
1 tablespoon all purpose flour
1 jar steamed or roasted chestnuts, (7 2/5 ounce)
Chopped fresh parsley

Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in
heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat.
Transfer 12 prunes to small bowl, using slotted spoon.

Preheat oven to 375F. 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 all over with small metal
skewer or toothpick.

Roast goose 15 minutes. Reduce temperature to 350F and roast 30
minutes longer. Remove fat from roasting pan. Combine remaining
1/4 cup wine and 1/4 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 roasting
juices. Add 1/2 cup poaching liquid to roasting pan and bring to
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 thin slices. Spoon sauce, chestnuts and prunes
over.

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