Roast Goose Recipe



Roast Goose (oie aux pruneaux) Recipes

Ingredients :

1.25lb prunes

1 pint red wine, preferably claret or Burgundy

1 small onion

9lb goose

1oz butter

3tbsp breadcrumbs

2oz liver pate

pinch sage, crumbled

pinch quatre-Úpices or mixed spice

8 Golden Delicious apples

1 egg, beaten

2 oz raisins

Method :

Soak the prunes for 48 hours in three-quarters of the wine. Then stone and stuff them, reserving the marinade.

To make the stuffing, finely chop the onions and the goose liver (stiffen the liver in the refrigerator beforehand), fry the onions in half the butter, then add the liver and fry for another minute. Take out the onions and liver and deglacer the pan with the rest of the wine. Add this gravy to the liver, then add the breadcrumbs, pate, sage and spice and beat to a smooth paste. Stuff each prune with a little of this mixture and leave overnight. Before cooking the goose, remove the flights and any loose fat inside, and prick the skin of the breast and legs to allow the fat to escape easily during the cooking. Fill the inside of the bird with the prunes and sew up the opening. Put the goose in a roasting tin in a hot oven (210C, 425F, Gas 7) for 15 minutes. Then baste with 1tbsp boiling water and turn the goose on its side. Reduce the oven temperature to 190C, 375F, Gas 5 and continue turning and basting with boiling water for 20 minutes for 2 hours. Spoon off any excess fat. Half an hour before the end of the cooking, peel, core and dip the apples in beaten egg. Fill their centers with the raisins and a little nut of butter and put them to cook round the goose. When the goose is cooked, cut the cotton holding the vent together and lay it on a heated plate with the apples. Pour off the excess fat from the tin and deglacer with the reserved prune liquor. Season well and serve in a separate gravy bowl.

Serves 8


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