For those bent on tradition, here is a recipe for Roast Goose.
- 1 cup pitted prunes
- 1 cup brandy or vin santo
- 1 stick unsalted butter
- 1 ½ cups onion – minced
- 10 – 12 lb goose – preferably dead!
- 1/3 cup ruby port
- 1 lb ground pork – not very lean
- 2 eggs – large, lightly beaten
- generous pinch of allspice
- 2 garlic cloves – minced
- 1 lb chestnuts – cooked, peeled, coarsely chopped
- 1 tsp thyme
- kosher salt
- freshly ground black pepper
- 3 cups chicken stock
- Preheat oven to 425º.
- In a small bowl, cover the prunes with the brandy or Vin Santo and let stand for 30 minutes.
- Reserve the juice but strain and coarsely chop the prunes.
- In a skillet, melt 3 tablespoons of the butter. Add the minced onions and cook over moderate heat, occasionally stirring, until they have softened – 5 minutes.
- Add the port to the skillet and boil, scraping up any bits stuck to the bottom of the skillet, until almost evaporated.
- Scrape the mixture into the bowl of a stand mixture fitted with the paddle and let cool slightly.
- Add the ground pork, eggs, all spice, thyme, and garlic and season with salt and freshly ground black pepper.
- Beat the stuffing at low speed until all well combined.
- Scrape down the sides of the bowl occasionally while beating.
- Stir in the chestnuts and the prunes.
- In the preheated oven set a rack in a roasting pan. Season the goose cavity well with salt and fill in the stuffing and secure the cavity with toothpicks or wooden skewers.
- Using a sharp knife, prick the skin all over. Truss the goose and set it breast side up on the rack.
- Roast for 15 minutes and then reduce the temperature to 350º and continue roasting for 3 ½ hours.
- Test for doneness with a thermometer inserted into the stuffing. If done, it should read 160º. Test at the thigh and it should read 165º.
- While roasting, baste the breast with ½ cup of hot water every 15-20 minutes.
- When the goose registers as done, remove to a carving board and let rest for 15-20 minutes.
- Meanwhile, pour the pan juices into a measuring cup and skim off the fat.
- Return the juices to the pan, add the reserved prune liquid and the stock.
- Boil the sauce, scraping up any bits that have stuck to the bottom of the pot. Continue boiling utill the sauce has thickened – 10 minutes.
- Remove the pan from the heat and whisk in the remining butter and season the sauce with salt and pepper.
- Remove the stuffing from the cavity and spoon into a serving dish. Carve the goose and serve with the stuffing and the sauce on the side.