Ingredients :

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1 goose (4 kg / 9 lb.)
3 tbsp. oil
Salt and pepper Stuffing
45 ml (3 tbsp.) armagnac [lien au lexique]
12 pitted prunes, finely diced
2 apples, peeled and finely diced
3 tbsp. cinnamon butter
2 tbsp. olive oil
225 g (8 oz.) ground beef
285 g (10 oz.) ground veal
1 turkey liver,
chopped 2 eggs
250 ml (1 c.) heavy cream
White pepper

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Method :

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1. Macerate the prunes in the armagnac for one hour;
2. melt the butter in a saucepan, add the apples and cook over low heat with the cinnamon;
3. heat the oil in another pan and cook the ground beef for 5 minutes or until it loses its pink colour;
4. proceed in the same way for the liver; add in the armagnac used to macerate the prunes and flambé;
5. combine the ground veal with the eggs; add heavy cream until the texture is smooth and creamy;
6. add the liver, the ground beef, the prunes and the apples.

Cooking the goose :

1. Salt and pepper the goose inside and out; stuff and sew up;
2. place in the goose in a roasting pan with 3 tbsp. oil; roast at 425° F (220° C) for 1 hour 30 minutes, basting often.