Spiced Roast Goose with Dried-Fruit Pan Sauce

Name: Spiced Roast Goose with Dried-Fruit Pan Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apricot jam or preserves; 1 Tbsp mixed peppercorns (black, white, green, and pink); 296 milliliters oz dried apricots; 227 grams dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded; 5 kilograms goose, wing tips removed; 2 mediums onions, quartered; 296 milliliters oz pitted prunes; 79 milliliters finely chopped shallots (2 large); 59 milliliters 1/2 stick unsalted butter, melted; 473 milliliters veal demiglace; 1 Tbsp whole allspice

Spiced Roast Goose with Dried-Fruit Pan Sauce is a gluten free main course. This recipe serves 8. One serving contains 2803 calories, 122g of protein, and 239g of fat. This recipe covers 58% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours. Head to the store and pick up prunes, onions, apricots, and a few other things to make it today. To use up the prunes you could follow this main course with the Baked apples with prunes, cinnamon & ginger as a dessert.

Instructions

Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes.

Ingredients you will need

Apricot

Prunes

Water

Figs

Equipment you will use

Sauce Pan

Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.

Ingredients you will need

Fruit

Equipment you will use

Skewers

Sieve

Preheat oven to 425°F.

Equipment you will use

Oven

Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.

Ingredients you will need

Peppercorns

Allspice

Butter

Spices

Spread

Equipment you will use

Mortar And Pestle

Kitchen Towels

Frying Pan

Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.

Ingredients you will need

Butter

Onion

Fruit

Whole Goose

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Skewers

Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes) with bulb baster every 30 minutes, 1 hour more.

Ingredients you will need

Roast Potato

Whole Goose

Equipment you will use

Roasting Pan

Baster

Oven

Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160–165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).

Ingredients you will need

Fruit

Whole Goose

Chicken Wings

Bone

Equipment you will use

Kitchen Thermometer

Skewers

Remove fruit from skewers and transfer to a bowl. Keep warm, covered.

Ingredients you will need

Fruit

Equipment you will use

Skewers

Bowl

Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.

Ingredients you will need

Whole Goose

Equipment you will use

Cutting Board

Spatula

Aluminum Foil

Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes.

Ingredients you will need

Shallot

Equipment you will use

Roasting Pan

Add Armagnac and deglaze pan by boiling and scraping up brown bits.

Ingredients you will need

Armagnac

Equipment you will use

Frying Pan

Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes.

Ingredients you will need

Sauce

Jam

Equipment you will use

Whisk

Pour sauce through a sieve if desired and keep warm, covered.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices.

Ingredients you will need

Onion

Fruit

Whole Goose

Equipment you will use

Bowl

Serve fruit and sauce on the side.

Ingredients you will need

Fruit

Sauce