Roast Stuffed Goose with Chestnuts and Prunes in Armagnac

Goose, rather than turkey, was the traditional family treat at Christmas.  It is delicious and tenderer than turkey.  Its other attribute is that one doesn’t have endless leftovers!

Preferably buy a free range goose from your local butcher.  Christmas is a special day so why not treat the family to something really good that they will remember.  If you live in West London Macken Brothers-a renowned family Butcher in Chiswick- will be very pleased to supply you with the perfect bird.  

Serves 8

For the stuffing:

Ingredients:2.2 lb(1 Kilo) equal parts of minced pork and veal.
3/4lb(375g) rind less smoked bacon (keeping 6 slices aside chop the rest into lardons),
1 medium onion, finely chopped
2 oz (50 g) fresh breadcrumbs
2 level teaspoons dried sage
½ lb (225g) prunes soaked overnight in 1 glass of white wine and 25ml of Armagnac
1/2lb (225g) cooked chestnuts (one can buy these ready cooked vacuum packed)
salt and freshly milled black pepper

For the prunes in Armagnac:

Ingredients:

12 oz (350 g) ready-to-eat prunes
5 fl oz (150 ml) Armagnac
1 pint (570 ml) cold tea
2 oz (50 g) granulated sugar

Method:

Chop up the chestnuts and soaked prunes and mix well with the rest of the stuffing mixture.

For the turkey:

Ingredients:

1 goose with giblets, weighing 10-12 lb
Goose Giblets, 1 large carrot, onion, celery (cut into large chunks) and 1/2 head of garlic for Stock
150 ml wine for the gravy
500ml Vegetable stock 

Method:

Prepare prunes in Armagnac several days in advance. Soak them overnight in the cold tea, and then drain. Just cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.

Make the forcemeat stuffing by mixing all the ingredients together with the reserved goose liver, finely chopped.

Pre-heat the oven to gas mark 7, 425°F (220°C). Then begin by placing the stuffing in the body cavity and then into the neck flap end of the goose, pressing it in as far as you can, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Place the reserved bacon slices along the breast and legs. Season the goose well with salt and pepper , lay it breast down on a large sheet of tin foil and wrap bird so that it’s sealed.  Place breast down in a roasting tin, and then place it in the centre of the pre-heated oven. Give it 30 minutes’ initial cooking, remove bird and turn bird so that it is now breast up and return to oven,  reducing the temperature to gas mark 4, 350°F (180°C) for another 3 hours.  (For a good guide to cooking poultry weigh the bird with stuffing and cook for 15mins per lb plus another 15mins.)1 hour before the goose should be cooked, remove bird from oven and remove foil keeping all the juices in the pan.  If you can get some help, as this should be done quickly and you don’t want to get burnt.  Put the bird back into the roasting pan and put in the giblets with the chunks of carrot, onion, celery and garlic.   

When the goose is cooked the juices will run clear when you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and put into the roasting pan. 

Cover the bird with foil and leave to rest for 20mins before serving. Drain off the fat from the tin and put on the stove on a medium to high heat.  Add the glass of white wine and scrape off the bits stuck to the bottom of the pan.  Add the vegetable stock and continue to simmer until the gravy is rich with flavours. 

When ready strain through a sieve and put into a warmed gravy boat for your guests to serve themselves. Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffing and prunes.  

Serve with crispy roast potatoes red cabbage and traditional Brussels sprouts or blanched spinach tossed in butter and garlic.