Goose Stuffed with Apples and Armagnac Soaked Prunes
Ingredients
- 1/2 pound pitted prunes, halves
- 1 cup Armagnac
- One 9-pound goose—neck reserved, giblets finely chopped, goose at room temperature
- 3 Granny Smith apples, cored and cut into 3/4-inch pieces
- 3 garlic cloves, peeled
- Canola oil
- Kosher salt
- Pepper
- 1/2 cup boiling water
- 2 cups chicken stock or low-sodium broth
- 1 cup heavy cream
- 2 tablespoons sherry vinegar
- 2 tablespoons currant jelly
Instructions
Goose Stuffed with Apples and Armagnac-Soaked Prunes serves 8 original recipe by Food & Wine.
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