Roast Goose With Chestnuts And Prunes

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Roast Goose With Chestnuts And Prunes

Postby Moderator » Sun Sep 29, 2013 11:09 am

Recipe Name: Roast Goose With Chestnuts And Prunes

1 - 16 ounce package pitted prunes
3 cups beef stock or canned beef broth
1 3/4 cups dry red wine
1 1/4 cups prune juice
1 - 12 to 13 pound goose
1 orange, quartered
1 tablespoon salt
1 tablespoon ground pepper
1 large onion, cut into 8 pieces
4 bay leaves
6 tablespoons Cognac or other brandy
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 - 7 2/5 ounce jar steamed or roasted chestnuts
Chopped fresh parsley

Code: Select all
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 Cognac, 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.
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