INGREDIENTS

INSTRUCTIONS

FOR THE LIME JELLY
Season the goose. In a flameproof casserole add a little of the trimmed
goose fat. Then add the goose and brown all over. Remove any excessive
amounts of fat. Add the onions and cook for 5 minutes, then add the bay
leaves. Pour over the wine and bring to the boil. Add the bouquet garni,
peppercorns, garlic, diced bacon, and cook for 11/2 hours in a pre-heated
oven.
Add the prunes, and cook for a further 25 minutes on a low heat. Skim off
the fat and add the brandy. Cook for a further 10 minutes.
Remove the goose from the oven and leave to cool overnight. Remove the cold
fat from the casserole, and melt down. Remove the goose, and using a fork,
remove the goose meat from the fat and bones.
Place into a lined terrine, or container, a layer of shredded meat. Drizzle
a little liquid over the top from the casserole pan, and then drizzle a
little of the goose fat and vegetables. Scatter a few prunes over the
surface and repeat the procedure until the terrine is just over 3/4 full.
Cover the terrine and gently press down using weights. Put into the
refrigerator to set. Slice and serve with lime jelly and a few seasonal
leaves.
To make the lime jelly: Pour the wine into a small saucepan and boil it
over a high heat until half its original volume.
Add the stock and bring it back up to the boil. Add the Grand Marnier and
the lime juice and simmer. Dissolve the leaf gelatine in cold water, then
squeeze out and add to the liquid.
Strain the liquid into the moulds then place into the refrigerator to set
for at least 4 hours. Demould and serve with the goose.
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