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Roast Goose with Chestnuts, Prunes And Armagnac

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CATEGORY CUISINE TAG YIELD
Meats, Grains December 19 1 servings

INGREDIENTS

1 pk Pitted prunes; (16-ounce)
3 c Beef stock or canned beef broth
1 3/4 c Dry red wine
1 1/4 c Prune juice
1 Goose; (12- to 13-pound)
1 Orange; quartered
1 tb Salt
1 tb Ground pepper
1 lg Onion; cut into 8 pieces
4 Bay leaves
6 tb Armagnac; Cognac or other
; brandy
1 tb Butter; room temperature
1 tb All purpose flour
1 Jar steamed or roasted chestnuts; (7 2/5-ounce)
Chopped fresh parsley

INSTRUCTIONS

Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy
medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12
prunes to small bowl, using slotted spoon.
Preheat oven to 375F. Pat goose dry. Pull out fat from cavity. Rub inside
and out with cut side of orange. Combine salt and pepper and rub inside and
outside goose. Place orange, onion, bay leaves and 12 drained prunes in
goose cavity. Tie legs together. Place goose on rack in roasting pan.
Pierce all over with small metal skewer or toothpick.
Roast goose 15 minutes. Reduce temperature to 350F and roast 30 minutes
longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and
1/4 cup prune juice and brush some over goose. Continue roasting goose
until juices run clear when pierced in thickest part of thigh, basting
goose with wine mixture and removing fat from pan occasionally, about 2
hours.
Transfer goose to platter and tent with foil. Let stand 20 minutes.
Strain prune poaching liquid, reserving prunes. Degrease roasting juices.
Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up
any browned bits. Transfer to heavy medium saucepan. Add Armagnac,
remaining poaching liquid and degreased roasting juices. Boil until flavors
are intense, about 15 minutes. Knead butter and flour together. Whisk into
sauce in small bits and simmer until thick, about 8 minutes. Add poached
prunes and chestnuts and heat through. Sprinkle with parsley.
Carve goose into thin slices. Spoon sauce, chestnuts and prunes over.
Serves 8.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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