|
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-épices 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
#Ads - Get the above cooking ingredients here at discounted price
|
