Roast Goose with Madeira Peppercorn Sauce

Name: Roast Goose with Madeira Peppercorn Sauce
Yield: 6 portions
Ingredients: 1 cup pitted dried apricots, halved; Juice of 1 orange; 1 domestic goose (11 to 13 pounds), ready to cook; 1 cup pitted dried prunes, halved; ½ cup Madeira; 8 slices bacon; 1¼ cups Madeira Peppercorn Sauce (see Step 7); Coarse (kosher) salt, to taste; 2 Granny Smith or other tart apples, cored and coarsely chopped; grated zest of 1 orange; coarsely ground black pepper, to taste; Paprika, to taste

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

For an old-fashioned holiday menu serve this elegant roast goose with Braised Red Cabbage and Parsnips Julienned. Oysters Rockefeller are the perfect way to begin the meal.

Ingredients

1 cup pitted dried apricots, halved
1 cup pitted dried prunes, halved
½

Main course

Method

Place the apricots and prunes in a large bowl, add the Madeira, and set aside for 30 minutes.
Preheat the oven to 325°F.
Rinse the goose well, removing all excess fat. Prick the skin all over with the tines of a fork) to help release fat whil