Frank's Recipes! Goose with Prunes, Brandy and Chestnuts

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Goose with Prunes, Brandy and Chestnuts

16oz pitted prunes
3 cups good dark home made stock. (Use beef bones and/or the neck and giblets from your goose)
1 3/4 cups red wine
1 1/4 cups prune juice

1 12- to 13-pound goose
1 orange, quartered
1 tablespoon salt
1 tablespoon ground pepper
2 large onions, cut into 8 pieces
4 bay leaves

6 tablespoons Armagnac, Cognac or other brandy
1 tablespoon butter, room temperature
1 tablespoon flour
8 oz steamed or roasted chestnuts (you can get them vacuum packed)
Chopped fresh parsley

Combine prunes, stock, wine and 1 cup of the prune juice in a heavy pan. (I use an enamelled cast iron one.) Simmer very gently for 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon. Preheat oven to 3750F. Pat goose as dry as you can; if you can, leave it in a warm place for an hour or so as well to help it dry out. Pull out any fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub well inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes inside the goose. Tie legs together and sew up flap of skin with a poultry needle. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick.

Roast goose 15 minutes. Reduce temperature to 3500F and roast 30 minutes longer. Remove fat from roasting pan. Combine a splosh of 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 cover loosely with tin foil. Let stand 20 minutes.

Strain prune poaching liquid, reserving prunes. Remove most of the fat from the pan. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add brandy, remaining poaching liquid and what's left in the roasting tin. Reduce over a medium heat for 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.

The goose fat itself is absolutely brilliant for all kinds of things, so don't throw it away. You can use it for roasting the best potatoes you'll ever eat, for fried breakfasts and so forth.