Roasted Goose

Roasted Goose

Ingredients: 

1 16-ounce package pitted prunes 
3 cups beef stock
1 3/4 cups dry red wine 
1 1/4 cups prune juice
 
1 12-13 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 at room temperature 
1 tablespoon all purpose flour 
1 7 ounce jar steamed or roasted chestnuts 
Chopped fresh parsley
 
Preparation:

Combine prunes, beef stock, 1 1/2 cups red wine and 1 cup prune juice in medium-sized heavy saucepan.
Simmer 10 minutes.
Remove mixture from heat.
Transfer 12 prunes to small bowl, using slotted spoon and set aside.
Preheat oven to 375°F.
Pat goose dry and pull out fat from cavity.
Rub inside and out with cut side of orange.
Combine salt and pepper and rub on the inside and outside of the goose.
Place orange, onion, bay leaves and 12 drained prunes in goose cavity.
Tie legs together.
Place goose in a roasting pan and 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 use this mixture to brush over goose periodically while it is roasting.
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, tent with foil and let stand 20 minutes.  Reserve pan for deglazing. 
Strain the prune poaching liquid, reserving prunes.
Deglaze juices from goose roasting pan by adding 1/2 cup of the prune poaching liquid to roasting pan and bring to boil, scraping up any browned bits.
Transfer this mixture to heavy medium saucepan.
Add Armagnac, remaining poaching liquid and deglazed 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.
Carve goose into thin slices.
Spoon sauce, chestnuts and prunes over the meat and sprinkle with parsley.