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Roast goose with prunes



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Ingredients


French roast goose with prune stuffing

Oie gotie aux pruneaux

serves 8 to 10

4-6kg / 9-11lb goose with giblets

salt and pepper

450g / 1lb prunes soaked over night

300ml / 1/2 pt of dry white wine

50g / 2ozs of butter

1sm onion skinned and finely chopped

30ml / 2 tablespoons of port

100g / 4ozs fresh breadcrumbs

5ml 1 teaspoon plain flour


Prick the skin of the goose with a fork and rub salt over the skin.

Drain the prunes and place in a pan with the wine.

Bring to the boil and then simmer until tender.

Remove the prunes from the wine and chop finely, place in a bowl.

Melt 40g / 1 1/2ozs of butter in a pan and add the onions cook until soft.

Separate the goose liver from the giblets chop finely.

Add the liver to the onions cook gentle for 2 to 3 mins then mix with the prunes.

Deglaze the pan with the port, scraping the pan to dislodge any sediment.

Pour the liquid into the prune mixture add the breadcrumbsmix well leave for 10 mins.

Spoon the stuffing into the neck cavity of the goose.

Weigh the goose to calculate the cooking time.

Allow 15 mins per 450g / 1lb plus an extra 15 mins.

Place the goose on a wire rack in a roasting tin. Cover the breast with a little fat and some foil.

Roast in the oven at 200c or 400f gas 6 basting from time to time.

Remove the foil for the last 30 mins to brown.

When cooked place on a warm serving dish. Separate the fat from the meat juices.

Place the roasting tin on top of the cooker add flour and blend.

Cook for 1 min then slowly add the prune liquid.

Stirring well bring to the boil and simmer for 2 to 3 mins.

Season to taste and whisk in the remaining butter.

Serve goose and sauce separately


Roast Goose with prunes


roast goose picture


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