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1
Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan.
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2
Simmer 10 minutes.
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3
Remove mixture from heat.
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4
Transfer 12 prunes to small bowl, using slotted spoon.
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5
Preheat oven to 375F.
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6
Pat goose dry.
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7
Pull out fat from cavity.
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8
Rub inside and out with cut side of orange.
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9
Combine salt and pepper and rub inside and outside goose.
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10
Place orange, onion, bay leaves and 12 drained prunes in goose cavity.
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11
Tie legs together.
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12
Place goose on rack in roasting pan.
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13
Pierce all over with small metal skewer or toothpick.
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14
Roast goose 15 minutes.
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15
Reduce temperature to 350F and roast 30 minutes longer.
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16
Remove fat from roasting pan.
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17
Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose.
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18
Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours.
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19
Transfer goose to platter and tent with foil.
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20
Let stand 20 minutes.
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21
Strain prune poaching liquid, reserving prunes.
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22
Degrease roasting juices.
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23
Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits.
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24
Transfer to heavy medium saucepan.
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25
Add Armagnac, remaining poaching liquid and degreased roasting juices.
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26
Boil until flavors are intense, about 15 minutes.
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27
Knead butter and flour together.
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28
Whisk into sauce in small bits and simmer until thick, about 8 minutes.
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29
Add poached prunes and chestnuts and heat through.
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30
Sprinkle with parsley.
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31
Carve goose into thin slices.
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32
Spoon sauce, chestnuts and prunes over.
