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Ingredients
- 50 x Prunes
- Â Â Earl grey tea
- 1/4 pt Dry vermouth
- 3/4 x Goose stock, (made from the neck and giblets)
- 1 ounce Butter
- 4 x Shallots, finely minced
- Â Â Goose liver blanched, finely minced
- 1/4 pt Port
- 4 ounce Pate de foie gras, or possibly similar
- 3 Tbsp. Fresh bread crumbs
- 1 pch allspice and thyme
- Â Â Salt and freshly grnd black pepper
- 1 x Oven-ready goose, (10 lb.)
Directions
- Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven to Gas 7, 425F, 218C. You can make the stuffing in advance. Soak the prunes in warm tea (Earl Grey) till soft, stone them and drain, or possibly get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten min till tender. Strain but reserve the liquid. Heat the butter in a little pan and gently fry the shallots and liver for a couple of min, stirring all the while. Place in a mixing-bowl that will hold all the ingredients. Boil the port in the same pan till reduced to two Tbsp., scrape round the sides and add in to the liver mix. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes. Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels.
- Salt the cavity and fill loosely with the stuffing, then sew up the vent.
- Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 min. Lower heat to Gas 4, 350F, 177C, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 min onto its back again. Throughout the cooking, baste every 20 min with three Tbsp. of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hrs. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
- When ready, the goose should be put on a very warm dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few min, adjust the seasoning, strain into a sauce boat and hand round separately.
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