Prep. time: 15 minutes
Cooking time: 3 hours

 Stuffing

1. Place the prunes in a saucepan. Add the armagnac. Heat over low heat. Off the heat, flambé and set aside.
2. Peel and finely chop the onions. Sweat in hot oil in a skillet for 5 minutes. Mix the onion in a blender with the finely diced salt pork. Add the egg, pine nuts and pepper.
3. Split 16 prunes without separating the two halves. Fill each with a little of the stuffing; close up and mix them into the remaining stuffing; set aside.
4. Chop the remaining 24 prunes and mix them into the stuffing.

Goose

1. Preheat the oven to 240° C/475° F.
2. Season the goose, inside and out, with salt and pepper. Stuff it, then sew the opening closed with a trussing needle.
3. Place the goose on a rack placed in a roasting pan. Prick the skin and roast for 30 minutes.
4. Remove the goose from the oven and pour off the fat that has collected in the roasting pan. Place the goose directly into the roasting pan; reduce the heat to 180° C/350° F and continue cooking for 2 hours more, basting often.
5. Surround the goose with the remaining prunes. Add the armagnac from the maceration to the cooking juices. 
6. Cook 30 minutes longer, basting the goose every 10 minutes with the armagnac pan juices.

Presentation

1. Serve the cut up goose with the sliced stuffing, surrounded by stuffed prunes.
2. Accompany with the degreased jus in a sauce boat.