Roast Goose With Chestnuts And Prunes
A top-rated recipe for Roast Goose With Chestnuts And Prunes.
Ingredients
- 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
Instructions
- 1
Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes.
- 2
Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon.
- 3
Preheat oven to 375F.
- 4
Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange.
- 5
Combine salt and pepper and rub inside and outside goose.
- 6
Place orange, onion, bay leaves and 12 drained prunes in goose cavity.
- 7
Tie legs together. Place goose on rack in roasting pan.
- 8
Pierce all over with small metal skewer or toothpick.
- 9
Roast goose 15 minutes.
- 10
Reduce temperature to 350F and roast 30 minutes longer.
- 11
Remove fat from roasting pan.
- 12
Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose.
- 13
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.
- 14
Transfer goose to platter and tent with foil. Let stand 20 minutes.
- 15
Strain prune poaching liquid, reserving prunes.
- 16
Degrease roasting juices.
- 17
Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits.
- 18
Transfer to heavy medium saucepan. Add Cognac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes.
- 19
Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes.
- 20
Add poached prunes and chestnuts and heat through. Sprinkle with parsley.
- 21
Carve goose into thin slices.
- 22
Spoon sauce, chestnuts and prunes over.
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