Roast Goose with Chestnuts, Prunes and Armagnac

Combine the prunes, stock, 1 cup of the prune juice and all but 1/4 cup of the wine in a heavy, medium saucepan and simmer for 10 minutes. Remove the mixture from the heat and transfer 12 of the prunes to small bowl, using a slotted spoon.

Preheat the oven to 375F/gas mark 5/190C, pat the goose dry and pull out any loose fat from the cavity. Rub inside and out with one of the cut sides of the orange. Combine the salt and pepper and rub inside and outside of the goose. Place the orange quarters, onion, bay leaves and 12 drained prunes in the goose cavity. Tie the legs together and place on a rack in the roasting pan. Pierce all over with a small metal skewer or toothpick.

Roast the goose for 15 minutes, then reduce the temperature to 350F/gas mark 4/180C and roast for a further 30 minutes. Remove fat from roasting pan, combine the remaining wine and 1/4 cup of prune juice and brush a little over the goose. Continue roasting for 2 hours or until the juices run clear when pierced in thickest part of thigh, basting occasionally with the wine mixture. (Remove fat from the pan after an hour.)

Transfer the goose to a platter and tent with foil and allow to stand for a further 20 minutes.

Strain the prune poaching liquid, reserving the prunes. Skim off the fat from the roasting juices. Add 1/2 cup of the poaching liquid to the roasting pan and bring to the boil, scraping up any browned bits from the bottom of the pan and place in a medium saucepan.

Add the Armagnac to the saucepan with the remaining poaching liquid and degreased roasting juices. Boil for 15 minutes, knead the butter and flour together and whisk into sauce in small pieces, simmering for about 8 minutes or until thick. Add the poached prunes and chestnuts and heat through then sprinkle with the parsley.

Carve the goose into thin slices, spoon over the chestnuts and prunes and serve hot with carrots, French beans and roast potatoes.