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Spiced Roast Goose with Dried-Fruit Pan Sauce

Spiced Roast Goose with Dried-Fruit Pan Sauce
Photo by Jonelle Weaver

Ingredients

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

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

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