Roast Goose with Prune, Armagnac and Sage Dressing

Ingredients.

9-11 lb. young goose, liver, neck, heart Fresh thyme and giblets ½ c. Armagnac 2 c. kosher salt (for the brine), plus more 1 ½ c. whole pitted prunes for seasoning goose and liver ½ c. dried apples 2 gallons water (for the brine), plus more ½ c. panko for refreshing dried fruit 2 c. rich vegetable stock ¾ granulated maple sugar 1 c. sweet vermouth 3 bay leaves 2 carrots 2 tsp. black peppercorns 2 parnips 1 tsp. allspice berries ½ c. diced yellow “Swede” turnip 2 whole cardamom pods 1/3 c. flour 2 large sweet onions 2 shallots Fresh sage 1 c. Madeira (or Port)

Preliminaries.

One day before roasting the goose, prepare two gallons of brine. In 2 quarts of water, heat to dissolve 2 c. kosher salt, ¾ c. granulated maple sugar (or light brown sugar). Add 3 bay leaves, 2 tsp. black peppercorns, crushed, 1 tsp. allspice berries, 2 whole cardamom pods, crushed, 1 sliced onion, two large sprigs of sage and two of thyme. Then add cold water and ice to make 2 gallons of brine. Cover and chill brine. Wash and dry goose thoroughly, removing neck and viscera. Wash and dry liver and place in a small clean bowl. Wash and dry the goose liver and marinate overnight in Armagnac in the refrigerator.

Submerge goose in brine for 8 – 12 hours, refrigerated, until about 4 hours before cooking time. Remove goose from the brine and pat dry completely inside and out. Allow goose to lose its refrigerator chill for about 3 – 4 hours before roasting.

Prepare stuffing.

Cover prunes and apples with boiling water to refresh for 10 minutes. Drain and set aside. Dry and season livers liberally with salt and pepper. Sauté livers in butter for about 5 minutes, or until just barely done. Flame with Armagnac to finish. Do not overcook. Dice when cool enough to handle. Caramelise 1 sliced onion in butter and oil. Soften crumbs in stock and reduced sweet vermouth. Finely chop sage and thyme. Mix all stuffing ingredients and correct seasonings. Chill about one hour before stuffing goose. If you are really ambitious, you may purchase additional liver mousse and stuff the prunes before adding them to the rest of the stuffing ingredients.

Prepare the goose for roasting.

Remove the wings at the first joint and secure them to the body with cotton twine threaded through the bird near the back, catching the fat at the vent and tie securely. Season the cavity of the bird with salt, pepper and fresh herbs. Sever the connective tissue between the thigh and hip joints to ease removal of the leg once the goose is cooked. Stuff the goose though the neck opening, leaving room for expansion. Truss the goose and tie securely.

Brown wingtips, neck, with giblets with onions carrots, parsnips and turnip. Dust with flour and deglaze with half the red vermouth and ¼ c. Armagnac.

Prick goose skin along the fattiest parts to encourage the release of fat during the roasting. Brown the goose on the stove top in a large sauté pan – first on the breast, then on each side and finally on the back. Pour the browned goose parts and vegetables into a deep roasting pan; use this for a “roasting rack” for your goose. Place the goose atop the bones and veggies. Add stock and vermouth. Roast at 450°F. for 20 minutes; reduce heat to 325°F.. Roast for a total of 2-2 ½ hours, until the leg joints are loose and the juices run a clear, but pale pink. Do not overcook the goose. Rest 20 – 30 minutes before slicing and serving.

The sauce.

Strain and defat the cooking juices. Saute 2 finely chopped shallots. Add 1 c. Madeira and reduce by half. Add the strained and defatted cooking juices and reduce to a sauce conistency. Correct seasonings. Pour about a half cup of sauce over the goose just before serving to glaze. Serve the remaining sauce on the side with roasted potatoes, prunes, roasted chestnuts and brussel sprouts.

Source for goose: http://www.gourmetwildgame.com/category/goose.html