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Oie Braisée aux Pruneaux
A whole goose stuffed with prunes that are each filled with a port-laced goose liver and foie gras paste, browned under the grill to render its fat, then braised in red wine and stock with sage and garlic until tender.
- Yield8 servings
- Hands-on1 h 25 min
- Total3 h 52 min
- Difficulty
Ingredients
Prune stuffing
- 45large prunes
- 1goose liver, minced
- 2 tbspshallots or spring onions, finely minced
- 1 tbspbutter
- 80 mlport
- 115 gfoie gras or canned liver pâté
- 1 pincheach ground allspice and dried thyme
- to tastesalt and pepper
- 3½ tbspdry white breadcrumbs, as needed
Goose
- 4 kgoven-ready goose, with neck and giblets
- 1 tbspsalt, plus more for the skin
Braise
- 70 gcarrots, sliced
- 70 gonions, sliced
- 2 tbspgoose fat
- 70 gplain flour
- 480 mlred wine (Beaujolais or Médoc)
- 1 tbspdried sage
- 2 clovesgarlic, crushed
- 1.2 Lbeef stock or bouillon, as needed
To serve
- 1.2 kgpotatoes, for potato puréeoptional
- 300 gpeeled chestnuts, for glazed onions with chestnutsoptional
- 800 gBrussels sprouts, as alternative sideoptional
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