Roast Goose With Chestnuts Prunes And Armagnac Recipes

ROAST GOOSE WITH JUNIPER BERRY SAUCE AND CHESTNUT CUSTARD

Steps:

• Place goose in an oiled roasting pan. Season goose, inside and out with salt and pepper. Inside goose, place thyme, rosemary, bay leaves, half a head of garlic and juniper berries. Roast in a preheated 350 degree oven for 1 1/2 to 2 hours, depending on size of goose (14 minutes per pound). During that time, peel and cut the vegetables in cubes of 1 to 1 1/2 inches, and set aside. Baste the goose with its own fat every 10 minutes. 45 minutes before the goose is done, remove the excess fat from the pan and add the vegetables and half a head of garlic.
• Roast the bones in a 350 degree oven for 35 minutes. When half done, add the vegetables and roast together. In the last 5 minutes, add the tomato paste. Remove from the oven and transfer to pot and cover with water (or chicken stock if available). De-glaze, with red wine, the pan in which the bones had been roasted, reduce 50 percent and add to the stock. Crush the juniper berries on a cutting board with the bottom of a sauce pot, add to the stock with the thyme, rosemary, bay leaf and garlic, simmer 1 1/2 hours. Strain into a saucepan and reduce gravy to a fine chinois consistency (when it coats the back of a spoon). Finish by whisking in butter, add gin, salt and pepper and reserve in a hot bain marie (double boiler).
• Mix all the ingredients, starting with the cream and finishing with diced chestnuts. Butter 8 small dariol molds and divide the mixture between them. Cook in a bain marie (double boiler) in a preheated 325 degree oven for 20 minutes. Cool for a few minutes before un-molding onto the serving platter with the goose and the roast vegetables.

ROAST GOOSE WITH CHESTNUTS, PRUNES AND ARMAGNAC

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.

ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED PLUM SAUCE

Steps:

• Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning.
• PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices.
• BEVERAGE Chateau Pichon Lalande

SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE

Steps:

• Prepare dried fruit:
• Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
• Prepare goose:
• Preheat oven to 425°F.
• Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
• Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
• Roast goose:
• Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
• Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
• Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
• Make pan sauce while goose stands:
• Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
• Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

ROAST GOOSE WITH APPLE AND PRUNES

Steps:

• Soak the prunes for an hour in the port.
• Preheat oven to 350 degrees.
• Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes. Add the bread crumbs and season with salt and pepper.
• Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels. Rub inside and out with lemon juice and season.
• Stuff the goose with the stuffing mixture and truss. Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally. The goose is done when the juices in the thigh are pale yellow. Let it rest for 15 minutes before serving.

DANISH ROAST GOOSE WITH PRUNES & APPLES

Steps:

• Soak the pitted prunes overnight.
• Clean out all excess fat from the goose (keep the fat to render for later use).
• Rub the goose inside and out with the lemon salt& pepper.
• Stuff the bird with the prunes& apples and truss the bird.
• Prick the goose all over to help the fat escape while roasting.
• Place the goose on a roasting rack on it's side in a 375F oven.
• After 30 minutes pour off the fat.
• Pour in the boiling stock& continue cooking.
• Baste the goose from time to time.
• After 1 1/2 hours turn the goose on it's other side.
• Roast for another 1 1/2 hours.
• 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
• During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
• Use the pan juices (fat removed to make your gravy).