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Receta Roast Goose With Chestnuts, Prunes And Armagnac
by Global Cookbook

Roast Goose With Chestnuts, Prunes And Armagnac
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Ingredientes

  • 1 pkt pitted prunes (16-oz)
  • 3 c. beef stock or possibly canned beef broth
  • 1 3/4 c. dry red wine
  • 1 1/4 c. prune juice
  • 1 x goose (12- to 13-lb.)
  • 1 x orange quartered
  • 1 Tbsp. salt
  • 1 Tbsp. grnd pepper
  • 1 lrg onion cut into 8 pcs
  • 4 x bay leaves
  • 6 Tbsp. Armagnac Cognac or possibly other brandy
  • 1 Tbsp. butter room temperature
  • 1 Tbsp. all purpose flour
  • 1 jar steamed or possibly roasted chestnuts (7 2/5-oz)
  •     Minced fresh parsley

Direcciones

  1. Combine prunes, stock, 1 1/2 c. wine and 1 c. prune juice in heavy medium saucepan. Simmer 10 min. Remove mix from heat. Transfer 12 prunes to small bowl, using slotted spoon.
  2. 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 liquid removed prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or possibly toothpick.
  3. Roast goose 15 min. Reduce temperature to 350F and roast 30 min longer. Remove fat from roasting pan. Combine remaining 1/4 c. wine and 1/4 c. prune juice and brush some over goose. Continue roasting goose till juices run clear when pierced in thickest part of thigh, basting goose with wine mix and removing fat from pan occasionally, about 2 hrs.
  4. Transfer goose to platter and tent with foil. Let stand 20 min.
  5. Strain prune poaching liquid, reserving prunes. Degrease roasting juices.
  6. Add in 1/2 c. poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add in Armagnac, remaining poaching liquid and degreased roasting juices. Boil till flavors are intense, about 15 min. Knead butter and flour together.
  7. Whisk into sauce in small bits and simmer till thick, about 8 min.
  8. Add in poached prunes and chestnuts and heat through. Sprinkle with parsley.
  9. Carve goose into thin slices. Spoon sauce, chestnuts and prunes over.
  10. Serves 8.