Goose with Pruneaux & Armagnac Sauce

12-14 lb goose

Basting Liquid
½ tbsp clover honey
2 star anise
2 cloves
1 cinnamon stick
2 cups sherry
2 juniper berries
1 clove garlic, crushed

Pruneaux and Armagnac Sauce
2 shallots, peeled and finely chopped
3 tbsp butter
¼ cup port wine
¼ cup rich red wine
½ cup Armagnac
Juice of 2 oranges
Juice of 1 lemon
¼ cup prune juice
3 cups brown chicken stock
4 oz dried prunes, pitted and cut in quarters

One week prior to dinner, hang goose in cool, dry place.

To prepare pruneaux and Armagnac sauce:

1. In medium saucepan, over high heat, sauté shallots in 1 tbsp butter until golden. Add port, red wine and ⅓ cup of Armagnac. Reduce heat to simmer and reduce by ½.
2. Add orange, lemon and prune juice and reduce to ¾. Add stock and bring to simmer. Reduce to ¼.
3. Strain into clean saucepan and bring back to simmer, Slowly stir in remaining butter. Remove from heat and add prunes and remaining Armagnac; set aside.

To roast goose:

1. Preheat oven to 475°F.
2. Meanwhile, in medium saucepan combine all basting liquid ingredients and bring to boil. Set aside.
3. Place goose in roasting pan and roast 30 minutes, Reduce heat to 350°F and continue roasting an additional 30 minutes.
4. Remove fat from roasting pan and baste goose with basting liquid. Continue basting and removing fat from pan for an additional half hour.
5. Goose is cooked when juices run clear upon piercing thickest part of thigh and skin is crispy and golden brown.

Serve with seasonal vegetables.