Roast Goose with PrunesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes + 1 hour waiting time
Cooking time: 1-1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:319.3 kcal
Proteins:13.6 g
Fats:28.4 g
Carbohydrate:1.5 g
Fibers:0.2 g
Sugar:1.2 g
Cholesterol:78.3 mg
Sodium:67.9 mg
Calcium:13.5 mg
Energy:2930 kcal
Proteins:124.7 g
Fats:260.8 g
Carbohydrate:13.9 g
Fibers:1.5 g
Sugar:11.2 g
Cholesterol:718.4 mg
Sodium:623.3 mg
Calcium:124.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4000
g
goose
45
ml
oil
salt and pepper
*Stuffing
12
pitted prunes, diced
2
apples, peeled, cored and diced
45
ml
cinnamon butter
30
ml
olive oil
225
g
ground beef
285
g
ground veal
1
turkey liver, chopped
2
eggs
250
ml
heavy cream
white pepper
METHOD
Preparing the stuffing
- Macerate the prunes in the armagnac for one hour;
- melt the butter in a saucepan, add the apples and cook over low heat with the cinnamon;
- heat the oil in another pan and cook the ground beef for 5 minutes or until it loses its pink colour;
- proceed in the same way for the liver; add in the armagnac used to macerate the prunes and flambé;
- combine the ground veal with the eggs; add heavy cream until the texture is smooth and creamy;
- add the liver, the ground beef, the prunes and the apples.
Cooking the goose
- Salt and pepper the goose inside and out; stuff and sew up;
- place in the goose in a roasting pan with 3 tbsp. oil; roast at 425° F (220° C) for 1 hour 30 minutes, basting often.
