Instructions
- Preheat oven to 325°F (160°C).
- Rub the Goose with Sea Salt, Black Pepper, and Orange Zest.
- Prepare the Stuffing: Combine Dried Prunes and Armagnac. Let soak for 30 minutes.
- Melt Butter in a pan and sauté Onion until translucent. Add Apples and cook for 7 minutes.
- Combine the prune mixture, sautéed onion and apples, Sourdough Breadcrumbs, Sage, Thyme, and Walnuts in a bowl.
- Stuff the Goose with the prepared Stuffing.
- Place the Goose in a roasting pan and roast for approximately 3.5-4.5 hours, basting every 45 minutes with pan juices. Internal temperature should reach 165°F (74°C).
- Remove Goose from oven and let rest for 20 minutes before carving.
- Prepare the Gravy: Melt Butter in a saucepan. Whisk in Flour and cook for 2 minutes to create a roux.
- Gradually whisk in Goose Stock until smooth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in Dry Sherry and season to taste. Serve with the carved Goose.
