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Peal the figs and cook them gently in butter for a few minutes until they melt. Mince all the dried fruits and add them to the fig pulp with a tablespoonful of sweet white wine and a tablespoonful of clear spicy honey. Cook the whole gently for a few minutes.
Stuff body cavity of goose. With a sharp fork, prick goose legs and wings all over so excess fat will be released while roasting.
Roast at 160 Celsius degrees (325 Fahrenheit degrees) for approximately 4 hours, spooning off excess fat from time to time.
Pour the cooking juice from the turkey and a cup of Armagnac in a saucepan. As soon as it is warm enough, add the chicken stock cube and make it melt. Then add the double cream. Stir this sauce until it gets thicker. Crush the foie gras and and make it melt in the sauce.
Cover the roasted goose with sauce and serve with pickling onions, pan-fried mushrooms or potatoes. Serve with either a red Bordeaux wine or a fruity but not too sweet white wine.
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