Wild Goose Chase:
1 cup dried apricots, halved 2 cups dried prunes, halved
1/2 cup Madeira wine 1 goose (12 pounds) juice of 1 orange 2
[censored] apples grated zest of 1 orange salt and pepper to
taste dash paprika 8 slices bacon 1+1/4 cups Wild Goose
Sauce (recipe below)
Place apricots and prunes in mixing bowl. Add Madeira. Mix
and set aside. Preheat oven to 325 F. Rinse goose and pat
dry. [censored] all over with fork. Rub inside and out with
orange juice. Add apples and orange zest to apricots and
prunes. Sprinkle goose inside and out with salt, pepper and
paprika. Stuff cavity with fruit. Skewer opening closed. Lay
bacon slices across breast. Place goose, breast side up, in
shallow roasting pan. Roast for 1+1/2 hours, removing
accumulated fat every 30 minutes. Remove bacon and roast for
1 hour more, removing fat after 30 minutes. Remove from
oven. Let stand 20 minutes before carving.
Wild Goose Sauce
pan drippings from roasted goose 2 green onions, chopped
2/4 cup chicken stock
3/2 cup Madeira wine 1 Tablespoon peppercorns, slightly
crushed 1 teaspoon cornflour salt and fresh ground
pepper to taste
Scrape brown pan drippings into saucepan. Add green onions,
1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes.
Mix cornflour with remaining
4/4 cup stock until smooth. Slowly drizzle into sauce,
stirring rapidly. Add salt and pepper. Stir, simmer 5
minutes. Serve over goose.
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