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1 - 12 to 13 pound goose
1 orange, quartered
1 tablespoon salt
1 tablespoon ground pepper
1 large onion, cut into 8 pieces
4 bay leaves
6 tablespoons Cognac or other brandy
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 - 7 2/5 ounce jar steamed or roasted
chestnuts
Chopped fresh parsley
Combine prunes, stock, 1 1/2 cups wine and 1 cup
prune juice in
heavy medium saucepan. Simmer 10 minutes. Remove
mixture from heat.
Transfer 12 prunes to small bowl, using slotted
spoon.
Preheat oven to 375F. Pat goose dry. Pull out
fat from cavity. Rub
inside and out with cut side of orange. Combine
salt and pepper and
rub inside and outside goose. Place orange, onion,
bay leaves and
12 drained prunes in goose cavity. Tie legs together.
Place goose on
rack in roasting pan. Pierce all over with small
metal skewer or
toothpick.
Roast goose 15 minutes. Reduce temperature to
350F and roast 30
minutes longer. Remove fat from roasting pan. Combine
remaining 1/4
cup 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 tent with foil.
Let stand 20 minutes.
Strain prune poaching liquid, reserving prunes.
Degrease roasting
juices. Add 1/2 cup poaching liquid to roasting
pan and bring to
boil, scraping up any browned bits. Transfer to
heavy medium
saucepan. Add Cognac, remaining poaching liquid
and degreased
roasting juices. Boil until flavors are intense,
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.
