Provided by: Woman's Day
total prep 678 calories/serving
- 1 goose (2 to 4 pounds), left at room temperature hour before cooking
- 1 medium-size bulb (head) garlic, cut in half
- 1 small onion, cut in half
- small orange, cut in half
- 1/4 teaspoon each salt and pepper
- 1/3 cup sweet red wine, such as port, sherry or marsala, or apple juice
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 cups canned beef broth
- 1 cup pitted prunes, halved
- Place oven rack in lowest position. Heat oven to 425°F.
- Remove giblets, neck and any excess fat from around goose’s body and neck cavities, cutting with a small sharp knife when necessary. Discard fat. Rinse bird inside and out with cool water. Taking care not to stab the flesh, pierce skin all over with a fork; this will help render fat from skin. Cut off wing tips and discard.
- Put garlic, onion and lemon halves in body cavity. Tie ends of drumsticks together to close cavity. Rub bird with salt and pepper. Place breast up directly in a roasting pan. Rinse neck; place next to goose.
- Roast 30 minutes, then place roasting pan on stovetop. With a large spoon or a bulb baster, remove fat from pan to a 1-quart heatproof bowl or glass measuring cup; you will remove about 2 cups. Turn bird breast-side down; roast 30 minutes longer, repeat removing fat and turn breast-up. Roast 30 minutes more, remove fat but do not turn bird over. (There should be a total of 4 cups removed fat; see Note.)
- Reduce oven temperature to 325°F. Roast goose about 11/2 hours longer or until a meat thermometer inserted into center of a thigh next to body (not touching bone) registers 185°F.
- Remove bird to a carving board; cover loosely with foil. Discard neck.
- Pour pan drippings into a heatproof container and discard when cool. Place roasting pan on burner over medium heat. Add wine and stir with a wooden spoon, scraping up any browned bits. When mixture darkens and becomes syrupy, stir cornstarch into water until blended, then whisk into wine mixture. Boil 1 minute; whisk in broth and stir in prunes. Cook, stirring occasionally, 5 minutes or until fruit has plumped and sauce is slightly thickened.
- NOTE This fat is wonderful for frying potatoes (store it in the fridge). But go easy: It is fat, after all.