Roast Goose With Chestnuts Prunes And Armagnac Recipes

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ROAST GOOSE WITH CHESTNUTS, PRUNES AND ARMAGNAC



Roast Goose with Chestnuts, Prunes and Armagnac image

Categories     Fruit     Nut     Roast     Christmas     Prune     Goose     Cognac/Armagnac     Winter     Chestnut     Bon Appétit

Yield Serves 8

Number Of Ingredients 15

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 Armagnac, 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

Steps:

  • 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 375°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 all over with small metal skewer or toothpick.
  • Roast goose 15 minutes. Reduce temperature to 350°F 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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Top Asked Questions

How do you cook prunes in Armagnac?
You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.
How do you roast a whole goose?
Put the forcemeat stuffing into the neck end, pressing it in firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with a skewer. Put the fruit stuffing into the body cavity. Season the goose and put on a trivet in a roasting tray.
How do you cook prunes for Christmas dinner?
Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffings, and serve the gravy and sauce separately. The nicest vegetable accompaniments would be some crisp roast potatoes (see our Cookery School Video on this page), and red cabbage (see recipe below).
What to do with Goose at Christmas?
There was a time when goose, rather than turkey, was the traditional family treat at Christmas. In the past few years it has come back into its own and supplies are now plentiful during the Christmas period. In this recipe it is served with apples and a delicious French accompaniment of juicy prunes plumped up in Armagnac.

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