Spiced Roast Goose with Dried-Fruit Pan Sauce

Ingredients

• 1 metal bulb baster (not plastic)
• 1 large flameproof roasting pan at least 2 inches deep (not nonstick)
• 1 adjustable V-rack
• kitchen string
• small pliers
• 5 8-inch metal or wooden skewers
• 2 tablespoons apricot jam or preserves
• + 11 more ingredients
• • 2 cups veal demiglace
  • ²/₃ cup Armagnac
  • ¹/₃ cup shallots
  • 8 ounces dried figs (preferably Calmyrna)
  • 8 ounces dried apricots
  • 8 ounces pitted prunes
  • 1 tablespoon whole allspice
  • 1 tablespoon mixed peppercorns (black, white, green, and pink)
  • ¼ cup unsalted butter
  • 1 12-lb goose, wing tips removed
  • 2 medium onions

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. Preheat oven to 425°F. Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and...

View full recipe at Epicurious