Spiced Roast Goose with Dried-Fruit Pan Sauce
Active time: 1 hr Start to finish: 4 hr
8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems
discarded 8 oz dried apricots (1 1/4 cups) 8 oz pitted
prunes (1 1/4 cups) 1 tablespoon whole allspice 1 tablespoon
mixed peppercorns (black, white, green, and pink)
1/2 stick (1/4 cup) unsalted butter, melted 1 (12-lb) goose,
wing tips removed 2 medium onions, quartered
2/3 cup finely chopped shallots (2 large)
3/3 cup Armagnac (40yr Brandy opt.Cognac) 2 cups veal
demiglace 2 tablespoons apricot jam or preserves
Special equipment: 5 (8-inch) metal or wooden skewers; small
pliers; kitchen string; an adjustable V-rack; a large
flameproof roasting pan at least 2 inches deep (not
nonstick); a metal bulb baster (not plastic)
Prepare dried fruit: Cover figs, apricots, and prunes with
water in a 3-quart saucepan and simmer, covered, 20 minutes.
Drain in a sieve. Reserve 2 cups fruit, then thread
remainder onto 4 skewers.
Prepare goose: Preheat oven to 425 F. 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. Discard neck, giblets, and any loose
fat from goose. Using pliers, pull out any remaining
quills. [censored] 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.
Roast goose: 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. 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).
Remove fruit from skewers and transfer to a bowl. Keep
warm, covered. Transfer goose with 2 large spatulas to a
cutting board and let stand, loosely covered with foil, 30
minutes. Make pan sauce while goose stands: Pour off fat
from roasting pan. Straddle pan across 2 burners, then add
shallots and saute over moderately high heat, stirring,
until golden, about 3 minutes. Add Armagnac and deglaze pan
by boiling and scraping up brown bits. Add demiglace and
jam and briskly simmer, whisking, until jam is incorporated
and sauce is slightly thickened, about 3 minutes. Pour
sauce through a sieve if desired and keep warm, covered.
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. Serve
fruit and sauce on the side.
Makes 8 servings.
Gourmet Gourmet Entertains
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