The Brigadier's Roast Goose With Prune & Armagnac Stuffing

Name: The Brigadier's Roast Goose with Prune & Armagnac Stuffing (Standard)
Prep time: 1 h 48 min
Cook time: 2 h 42 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 Whole Goose - approximately 8-0 lbs; 2 tbsp Salt; 1 tsp Black Pepper; 1 cup Dried Prunes - pitted and chopped; 1/4 cup Armagnac; 1 Onion - chopped; 2 Apples - peeled, cored, and diced; 1/2 cup Breadcrumbs; 2 tbsp Butter; 1 tsp Sage - chopped; 1/2 tsp Thyme - chopped; 4 cups Goose Stock; 2 tbsp Flour; 1 tbsp Red Wine

⏱4h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A classic roast goose with a sweet and savory prune and Armagnac stuffing, perfect for a festive occasion.

1 Whole Goose - approximately 8-0 lbs

2 tbsp Salt

1 tsp Black Pepper

1 cup Dried Prunes - pitted and chopped

1/4 cup Armagnac

See all 14 ingredients ↓

(0 reviews)

⏱4h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A classic roast goose with a sweet and savory prune and Armagnac stuffing, perfect for a festive occasion.

#Roast #Goose #Prunes #Armagnac #Stuffing #Holiday

Instructions

Preheat oven to 325°F (160°C).
Season the Goose with Salt and Black Pepper.
Prepare the Stuffing: In a bowl, combine Dried Prunes and Armagnac. Let soak for 15 minutes.
Melt Butter in a pan and sauté Onion until softened. Add Apples and cook for 5 minutes.
Combine the prune mixture, sautéed onion and apples, Breadcrumbs, Sage, and Thyme in a bowl.
Stuff the Goose with the prepared Stuffing.
Place the Goose in a roasting pan and roast for approximately 3-4 hours, basting occasionally with pan juices. Internal temperature should reach 165°F (74°C).
Remove Goose from oven and let rest for 15 minutes before carving.
Prepare the Gravy: Whisk Flour into Goose Stock in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in Red Wine and season to taste. Serve with the carved Goose.

Ingredients

Goose
1 1 Whole Goose - approximately 8-0 lbs
2 tbsp 30 mL Salt
1 tsp 5 mL Black Pepper
Stuffing
1 cup 140 g Dried Prunes - pitted and chopped
1/4 cup 60 mL Armagnac
1 1 Onion - chopped
2 2 Apples - peeled, cored, and diced
1/2 cup 60 g Breadcrumbs
2 tbsp 30 mL Butter
1 tsp 5 mL Sage - chopped
1/2 tsp 2.5 mL Thyme - chopped
Gravy
4 cups 950 mL Goose Stock
2 tbsp 30 mL Flour
1 tbsp 15 mL Red Wine

Equipment

Roasting Pan
Saucepan
Mixing Bowls
Knife
Cutting Board

Instructions

Preheat oven to 325°F (160°C).
Season the Goose with Salt and Black Pepper.
Prepare the Stuffing: In a bowl, combine Dried Prunes and Armagnac. Let soak for 15 minutes.
Melt Butter in a pan and sauté Onion until softened. Add Apples and cook for 5 minutes.
Combine the prune mixture, sautéed onion and apples, Breadcrumbs, Sage, and Thyme in a bowl.
Stuff the Goose with the prepared Stuffing.
Place the Goose in a roasting pan and roast for approximately 3-4 hours, basting occasionally with pan juices. Internal temperature should reach 165°F (74°C).
Remove Goose from oven and let rest for 15 minutes before carving.
Prepare the Gravy: Whisk Flour into Goose Stock in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in Red Wine and season to taste. Serve with the carved Goose.