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Christmas Goose with Prunes


Ready In: 270 Minutes
Prep Time: 50 Minutes
Cook Time: 220 Minutes
Serves 4

INGREDIENTS

Christmas Goose with Prunes

DIRECTIONS

  • Soak the prunes in the Armagnac for several hours.
  • Make the Giblet Puree; you should have about 3 cups. Remove every trace of fat from the bird. Rinse the bird and pat it dry inside and out. Rub the cavities of the goose liberally with salt; set aside.
  • In a skillet, heat the oil over medium heat. Add the garlic, celery, and onion, and sauté until softened, 5 to 7 minutes; add the bread and toss well. Add the parsley and chopped sage to the mixture. Drain the prunes and reserve the Armagnac. Chop the prunes coarsely, and add them and the reserved Armagnac to the stuffing. Season with salt and pepper to taste.
  • Preheat the oven to 400°. Loosely stuff the goose with the stuffing and truss it. Place the remaining stuffing in an ovenproof baking dish and add up to 1 cup of the giblet water to moisten. Cover with foil and set aside. 5. Prick the skin of the goose all over with a fork, being careful not to penetrate the flesh. Place the bird on a rack in a roasting pan. Roast for 45 minutes to 1 hour. Spoon the fat from the pan every 30 minutes. Reduce the heat to 325° and roast for 2-1/2 to 2-3/4 hours more. Bake the stuffing during the last 30 minutes that the goose roasts.
  • Remove the goose from the oven and place on a heated platter; let it rest for 20 minutes.
  • Meanwhile, drain all the fat from the roasting pan, leaving behind any drippings and browned bits. (A 12-1/2-pound goose will yield about 4-1/2 to 5 cups fat.) Place the roasting pan on the stove over medium-high heat, and add the remaining Giblet Puree and the red wine. Reduce the sauce over high heat until you have 2 cups, about 10 minutes. Season the sauce with salt and freshly ground pepper to taste. Add the sage leaves, and keep the sauce warm until ready to serve.
  • Remove the stuffing from the goose and add it to the baked stuffing. Toss well to combine. Slice the goose and place the pieces on a heated platter. Garnish the platter with sprigs of sage and serve immediately.
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