Title: Roast Goose W/cognac Sauce
Categories: Insert
Yield: 6 Servings

1		10 lb Goose
STUFFING
1	c	Prunes; Dried
		HOT Water
1	c	White Wine
1	c	Apricots; Dried
1/2	c	Orange Juice
2	tb	Sugar
2		Apples; Unpeeled &
		Chopped
1/2		Lemon; Juice Only
4		Figs; Halved
1	tb	Orange Zest
1	tb	Lemon Zest
1	tb	Butter
1/2	c	Walnuts; Chopped
1/4	ts	Cinnamon
1/3	c	Sherry
1/2		Lemon; Juice Only
SAUCE
4	tb	Cognac
2	tb	Butter
		Salt
		Pepper

Preheat the oven to 425 degrees. Soak the prunes in the hot water for 5 minutes. Pit and halve. Place in a small saucepan with the white wine. Cover. Cook 10 minutes. Drain, saving the liquid. Place the apricots, orange juice and sugar in a saucepan. Simmer for 5 minutes. Drain, saving the liquid. Place the apples in a bowl. Sprinkle with the first measure of lemon juice. Add the prunes, apricots, figs, orange zest and lemon zest. Cut the first measure of butter into pieces. Add to the fruit mixture. Add the walnuts, cinnamon and sherry. Stuff the goose with the mixture. Rub the skin of the goose with the second measure of lemon juice. Truss the bird and place in roasting pan. Place a pan of water on the lowest rack in the oven to create a moist atmosphere in the oven. Roast the goose for 15 minutes. Reduce the oven temperature to 350 degrees. Roast for another 2 hours. Remove the stuffing and place in an ovenproof bowl. Place the bird on an ovenproof platter. Turn the oven off. Place both the bird and the stuffing in the oven. Skim the fat from the roasting pan. Add the apricot and prune liquids, the cognac and butter. Boil gently for 5 minutes. Salt and pepper to taste. To serve, add the stuffing to the serving platter and place the sauce in a gravy boat.

Joel Ehrlich

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