-
1
Place the oven rack in lowest position, and preheat your oven to 425f.
-
2
Trim and discard any excess fat around the goose's neck and cavity.
-
3
Rinse the bird with cool water.
-
4
Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
-
5
Place the garlic, onion and lemon halves in the cavity.
-
6
Tie the legs together to close the cavity.
-
7
Season the bird with the salt and pepper and place breast up in a roasting pan.
-
8
Place the neck next to the goose.
-
9
Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
-
10
This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
-
11
Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
-
12
Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
-
13
Discard the neck.
-
14
Pour off any further excess fat, and place the pan on a burner over medium heat.
-
15
Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
-
16
Add the broth, and reduce to a thinish gravy consistency.
-
17
Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
-
18
Check for seasonings and serve with the goose meat.
-
19
Discard the cavity filling.
