Roast Goose with Prunes Recipe
Roast Goose with Prunes
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours
Preparation time: 15 minutes + 1 hour waiting time
Cooking time: 1-1/2 hours
Difficulty: Easy
Ingredients for 6 servings
- 1 Goose, about 4 kg (9 lb.)
- 3 tbsp. oil
- Salt and pepper
- 45 ml (3 tbsp.) armagnac
- 12 pitted prunes, diced
- 2 apples, peeled, cored and diced
- 3 tbsp. cinnamon butter
- 2 tbsp. olive oil
- 225 g (8 oz.) ground beef
- 285 g (10 oz.) ground veal
- 1 turkey liver, chopped
- 2 eggs
- 250 ml (1 cup) heavy cream
- White pepper

Preparing the stuffing

  1. Macerate the prunes in the armagnac for one hour;
  2. melt the butter in a saucepan, add the apples and cook over low heat with the cinnamon;
  3. heat the oil in another pan and cook the ground beef for 5 minutes or until it loses its pink colour;
  4. proceed in the same way for the liver; add in the armagnac used to macerate the prunes and flambé;
  5. combine the ground veal with the eggs; add heavy cream until the texture is smooth and creamy;
  6. add the liver, the ground beef, the prunes and the apples.

Cooking the goose

  1. Salt and pepper the goose inside and out; stuff and sew up;
  2. 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.
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