Roast Goose with Armagnac & Prunes
Roast Goose with Armagnac & Prunes is a showstopper dish perfect for festive gatherings or cozy family dinners. The combination of rich, crispy skin and tender, juicy meat infused with sweet prunes and the distinct aroma of Armagnac will leave your guests in awe. This recipe transforms everyday ingredients into a culinary masterpiece that not only tantalizes the taste buds but also creates an unforgettable dining experience.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 30 minutes
- Yield: Serves 8
- Category: Main
- Method: Roasting
- Cuisine: French
Ingredients
Scale
- 1 whole goose (10–12 lbs)
- 1 cup Armagnac
- 1 cup pitted prunes
- 2 large sweet onions, diced
- 3 sprigs fresh thyme, leaves only
- 2 tsp salt
- 1 tsp black pepper
- 2 cups low-sodium chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- Rinse and pat dry the goose; ensure it is thoroughly dried.
- In a bowl, combine prunes, onions, thyme, salt, and pepper; stuff the mixture into the goose cavity.
- Sear the goose breast-side down in a hot skillet for about 10 minutes until golden brown.
- Transfer to a roasting pan; pour Armagnac and chicken broth around the goose.
- Roast for approximately 2 hours or until internal temperature reaches 165°F (75°C), basting every 30 minutes.
- Allow the goose to rest for 15-20 minutes before carving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 490
- Sugar: 10g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: For added flavor, soak prunes in Armagnac overnight. Experiment with different fruits like apricots or figs for stuffing.