Roast Goose With Chestnuts And Prunes
Instructions:
- 1 − 16 ounce package pitted prunes
- 3 cups beef stock or canned beef broth
- 1 3/4 cups dry red wine
- 1 1/4 cups prune juice
- 1 − 12 to 13 pound goose
- 1 orange, quartered
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1 large onion, cut into 8 pieces
- 4 bay leaves
- 6 tablespoons Cognac or other brandy
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 1 − 7 2/5 ounce jar steamed or roasted chestnuts
- 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 Cognac, 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.