Stuffed, Stuffed Goose

  1. 1. Heat oven to 425 degrees. In a small saucepan, bring Armagnac to a simmer, then pour over prunes. Toss to combine and let sit for 15 minutes while prunes plump. Drain, reserving the liquor. Pat the prunes dry.
  2. 2. Fill each prune with a spoonful of foie gras mousse. There are two ways to do this. If you're particular about neatness, fill a pastry bag with mousse and squeeze it directly into the prunes. For a more low-maintenance method, simply push the mousse in with your fingers. (The latter method is tastier for the chef, as fingers must be licked.)
  3. 3. Season cavity of the goose with salt, pepper and allspice and stuff loosely with the prunes. Truss the goose using turkey trussing needles or extra-large safety pins. For maximum crispiness, prick the skin all over with a sharp needle, about two dozen times, trying not to pierce the flesh. Pat the bird dry and set it breast-up on a rack in a shallow roasting pan.
  4. 4. Brown goose for 15 minutes in hot oven. Then turn goose on its side, lower heat to 350 degrees and continue roasting, basting every 20 minutes with a few tablespoons of broth and removing accumulated fat with a bulb baster. (You will need to do this in several batches. To save it for later use, pour it into a pitcher. Once the fat and juices have separated, pour the fat through a strainer into a clean container and reserve the juices for gravy. Once the fat has cooled, store it in the refrigerator. A goose will render several cups of fat, which is why a 10-pound bird serves only four to six hungry people. ) After about 1 hour in the oven, turn the bird onto its other side.
  5. 5. After approximately 21/4 hours in the oven, the goose should be done. Test as you would a chicken: The juices should run clear and a drumstick should wiggle in its socket. Remove goose to a platter and discard trussing needles. Transfer prunes to a serving dish. Cover bird in foil to keep warm.
  6. 6. To make sauc

armagnac, prunes, mousse, salt, pepper, allspice, young roasting goose, chicken stock, port, butter

Taken from www.epicurious.com/recipes/member/views/stuffed-stuffed-goose-52112221 (may not work)

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