Fruit‑filled Roast Goose with Apples and Prunes

Ingredients

• 1 pre‑cooked goose
• Salt
• freshly ground pepper
• 400 g dried prunes
• 400 ml cider
• 4 sour apples (200 g each)
• 100 g shallots
• 400 g grapes
• 100 g thick‑cut bacon
• thyme
• marjoram
• 2 tbsp butter
• 100 g Ground Almonds
• 1 l broth
• 100 ml heavy cream
• dark sauce thickener
• parsley

Instructions

1. 1.

   Rinse the goose inside and out, removing any excess fat. Pat dry and rub both sides with salt and pepper.

2. 2.

   For the stuffing and side dish: soak prunes in cider. Peel, core, and chop three apples into pieces. Dice shallots finely. Wash grapes and halve them. Cut bacon into small cubes. Remove leaves from four thyme and marjoram sprigs. Chop half of the prunes into pieces (reserve the liquid). Heat butter and sauté prune pieces, apples, onions, halved grapes, bacon, thyme and marjoram leaves. Add ground almonds and cook briefly. Season to taste.

3. 3.

   Fill the goose with the mixture. Secure openings with small wooden skewers. Tie remaining thyme and marjoram in a bundle with kitchen twine.

4. 4.

   Place goose and herbs in a roasting pan. Pour in broth and seal the pan. Roast at the highest preheated setting for 30 minutes. Reduce to 180 °C (150 °C fan‑forced, gas level 2) and continue cooking for 1 hour 30 minutes.

5. 5.

   Remove the goose from the pan and place it breast‑up on a rack over the fat pan of the oven. If desired, score the legs so fat can drain. Add remaining prunes, grapes, and apple pieces to the fat pan. Roast at 220 °C (190 °C fan‑forced, gas level 4) for about 20 minutes until crisp.

6. 6.

   Remove fruit, strain the roasting liquid through a sieve and skim off excess fat. Add leftover prune liquid and cream to the stock. Bring to a boil, thicken if needed, and season. Sprinkle chopped parsley over the goose before serving.