- 1 [6-pound / 3-kg] wild goose
- 1 tablespoon [8.75 g] flour
- Salt and pepper
Stuffing
- 2 tablespoons [30 g] butter
- 1 onion, finely chopped
- 2 green apples, peeled and chopped
- 1 1/2 cups [375 mL] chopped, stoned prunes
- 3 cups [750 mL] small fresh bread cubes
- Rind of 1 lemon, into fine strips
- 1/2 cup [125 mL] freshly chopped parsley
Sauce
- 1 tablespoon [8.75 g] flour
- 2 tablespoons [30 mL] Brandy or red wine
- 1 1/2 cups [375 mL] chicken broth
- Salt and pepper
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- Remove all fat from wild goose.
- Prick wild goose breast skin with a fork; set aside.
- Prepare stuffing; stuff wild goose.
- Secure opening with a skewer.
- Tie wild goose legs with a string.
- Sprinkle wild goose with flour; salt and pepper, to taste.
- Transfer wild goose onto a rack, into a roasting pan.
- Roast for 15 minutes, into a preheated 400°F [200°C] oven.
- Throw away cooking fat.
- Prick wild goose with a fork, to drain excess fat.
- Cover roasting pan with al foil or pan lid.
- Roast for 2 hours more, at 350°F [180°C], brushing often with cooking juices and removing excess fat each time.
- Uncover roasting pan and roast for 15 minutes more, until juices run clear from wild goose.
- Remove wild goose from roasting pan; set aside for 15 minutes, before carving.
- Meanwhile, throw away cooking juices, except for 2 teaspoons [10 mL].
- Transfer roasting pan over heat and mix flour into cooking juices.
- Cook for 1 minute, stirring.
- Slowly pour in Brandy or red wine and chicken broth, stirring.
- Cook, over low heat, until sauce is boiling and thickened.
- Salt and pepper, to taste.
- Serve sliced wild goose, along with sauce and stuffing.
Stuffing
- Melt butter into a frypan and brown chopped onion; take away from heat.
- Mix in chopped green apples and prunes, bread cubes, lemon rind strips and chopped parsley.
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