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Title: Roast Goose with Prunes & Foie Gras
Categories: Entree Poultry French Onion
Yield: 6 Servings
| 8 | lb | Goose |
| 40 | Prunes | |
| 10 | fl | White wine |
| 15 | fl | Brown goose stock * |
| 2 | tb | Shallots, OR spring onions |
| 1/2 | oz | Butter |
| 5 | fl | Port |
| 4 | oz | Foie gras (or good pate) |
| 1 | pn | Allspice |
| 1 | pn | Thyme |
| Salt & pepper | ||
| 2 | tb | Breadcumbs (optional) |
| Boiling water | ||
| 5 | fl | Port |
| 1 | oz | Softened butter |
** Start by making a little strong flavoured brown goose stock from the wing tips, neck and giblets (NOT the liver), with onion, carrot, a little celery and a bouquet garni as usual.
2 Soak the prunes in hot water until soft. Stone them as neatly as possible. Simmer them slowly in a covered saucepan with the white wine and the stock for about 10 minutes, or until they are just tender. Drain them and reserve the cooking liquor.
3 Chop (or grind) the liver of the goose, together with the finely chopped shallots or spring onions in the butter for 2 minutes. Scrape into a mixing bowl. Add the first batch of port to the frying pan (don't clean it first) and boil it up, scraping up any bits. Reduce to 2 tbs. Scrape it into the mixing bowl with the liver mixture. now add the foie gras - (you can substitute a very good liver pate, if you must) and the thyme, allspice and some salt & pepper. Blend all together and add breadcrumbs if the mixture seems too soft to stuff the prunes with easily. Taste foe seasoning and correct if necessary. Stuff each prune with a little of this mixture. Set aside, and refrigerate (no more than 24 hours) if required.
4 Preheat oven to 425 F. Clean the goose, wiping inside and out. Prick the skin with a cooks fork, just piercing the fat - don't go as far as the flesh. concentrate on the thighs, back and lower breast. Now salt the cavity with about 1 tsp of salt. Stuff loosely with the prunes. Sew or skewer up the vent and truss the bird to secure the legs, wings and neck skin to the body. (Tie a couple of loops around ~ nothing more elaborate). Dry thoroughly and place breast up on a rack in the roasting tin.
5 Put the goose in the oven and allow to brown for 15 minutes. Turn the goose on one side, reduce the heat to 350 F and continue roasting, basting the bird every 15 to 20 minutes with 2-3 tbs boiling water - and removing accumulated fat. A bulb baster can help with this. Turn the goose on its other side half way through the cooking and on it's back 15 minutes (breast up again) 15 minute before the end. The goose should be done in 2 hours and 20-30 minutes, when the drumsticks move slightly in their sockets and when the fleshiels part of one of them is pricked, the juices run a pale yellow. Do not allow the goose to overcook or the meat will dry out. When done, remove trussing strings and place ona dish.
6 Now all that remains is to make a sauce. Tilt the pan and spoon out the fat, but leave the brown roasting juices. Pour in the prune cooking liquid and the optional port. Boil down rapidly, scraping up coagulated roasting juices, until the liquid has reduced and is full of flavour. Correcxt seasoning. Remove from heat, and just before serving, swirl in the enrichment butter in pieces. Pour into a warmed sauceboat,, spoon a little sauce over the goose and serve.
## Ahead of time note. Roast goose may wait for 30 to 40 minutes in the turned off hot oven with the door ajar.
Recipe taken from "Mastering the Art of French Cooking Vol 1" Beck, Bertholle & Child. ISBN 0 14 046 119 1 MMed & Typed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 12 Dec 96 National Cooking Echo Ä
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