Instructions
- Brine the Goose overnight in a solution of water, salt, sugar, and aromatics.
- Preheat oven to 300°F (150°C).
- Pat the Goose dry and rub with Maldon Sea Salt, Tellicherry Black Pepper, Orange Zest, and Rosemary.
- Prepare the Stuffing: Combine Agen Prunes and Vintage Armagnac. Let soak for 1 hour.
- Melt Butter in a pan and sauté Shallot until translucent. Add Apples and cook for 8 minutes.
- Combine the prune mixture, sautéed shallot and apples, Brioche Breadcrumbs, Sage, Thyme, and Pecan Pieces in a bowl.
- Stuff the Goose with the prepared Stuffing.
- Place the Goose on a roasting rack in a roasting pan. Roast for approximately 4-5 hours, basting every 30 minutes with pan juices. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Rest the Goose for 30 minutes before carving.
- Prepare the Gravy: Melt Clarified Butter in a saucepan. Whisk in Flour and cook for 3 minutes to create a blond roux.
- Gradually whisk in Goose Stock until smooth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in Oloroso Sherry and Black Truffle Oil. Season to taste. Serve with the carved Goose.
