Tag: Baked Apples stuffed with Prunes

Legendary Dishes | Oie Rôtie aux Fruits (roast goose with fruit)


Truely one of the great traditional dishes of Europe, a masterpiece of rustic perfection if cooked correctly.

Sadly this dish is beginning to fade from the menus of provincal France because it is no longer an integral aspect of rural life, more often an expedient set of choices from the supermarket.

Having said that all the ingredients can be bought in a good Carrefour during festive times, but to give this feast full recognition the ingredients need to be of the highest quality.

Apples and pears are more popular than apricots and prunes as the fruits to go with roasted goose these days. The intrepid cook usually finds a way to use all four fruits, which can be fresh or dried.

As for the goose, something between three and four kilos is perfect, with giblets and liver included.

Good hunting!


3.5 kg goose
250 g potatoes, rough cut large
125 g onion, quartered
100 g carrot, rough cut large
100 g parsnip, rough cut large
4 garlic cloves, whole
10 g rosemary, large sprig
Black pepper, pinch
Salt, pinch
200 g cooked rice/marrons/walnuts
125g apple, grated
125 g goose liver, chopped coarsely
100 g carrots, grated
100 g orange confit/marmalade, fine chopped
100 g red onions/shallots, sliced
75 g smoked bacon, cubed
50 apple brandy/calvados
50 g currants, soaked in brandy
30 ml brandy
30 g butter
15 g parsley root, fine chopped
5 g sage leaves, fine chopped
Black pepper, pinch
Nutmeg, pinch
Salt, pinch
Olive oil, splash


Sauté onions or shallots in the butter for ten minutes over a low heat, add bacon and cook until crispy, then finish with the liver, about five minutes. Leave to cool.

Combine bacon-liver mixture with the marrons, rice or walnuts, add parsley root, raisins, orange confit or marmalade, sage and apple brandy or calvados.

Work in the apple and carrots, add two splashes of brandy, season with nutmeg, pepper and salt.

100 ml white wine
50 ml orange juice, from fresh orange
Allspice, pinch
Black pepper, pinch

Accompaniments – 1

(Baked Apples stuffed with Prunes)

4 (x 125 g) apples, cored
12 prunes, dried, pitted

Stuff three prunes into the core of each apple, bake for at least 30 minutes below the roasting vegetables.


Accompaniments – 2

(Apricots stuffed with Almonds, wrapped in Bacon)

24 almonds, blanched, skinned
24 apricots, dried, soaked overnight
300 g streaky bacon, cut into 24 slices

Make a small slit in each apricot, insert an almond, wrap in a slice of bacon. Grill turning until the bacon is crispy.


Preparation and Cooking

Preheat oven to 210°C.

Stuff goose, sew tightly both ends.

Place goose on a rack above a deep roasting tray.

Cook for 30 minutes. Reduce heat to 180°C, then start basting with the fat that has gathered in the tray every 15 minutes for an hour.

Turn the goose.

Pour out the fat, then pour in 250 ml of boiling water. Place giblets in this water.

Parboil potatoes for ten minutes, leave to cool.

Baste the goose with the fatty water every 15 minutes for two hours.

Turn the goose half way through this stage.

When you are sure the goose is fully cooked, take it out of the oven, and leave to rest for 45 minutes to an hour while you prepare the vegetables. Pour the remaining liquid from the tray into a saucepan and
keep warm. Add the giblets to the pan.

Increase oven temperature to 210°C.

Pour four tablespoons of the goose fat into a separate roasting tray, fill with the carrots, parsnips, potatoes and onions. Season, throw in the garlic and place rosemary sprigs on top.

Roast for 45 minutes, test vegetables and cook further if necessary.

During this time bake the apples, grill the bacon wrapped apricots and make the sauce.

De-glaze the goose tray with the wine and orange juice, add three tablespoons of giblet liquid, season and reduce.

Serve the goose with the roast vegetables, baked apples and apricot wraps, the sauce in a jug.


Afterwards – Cranberry, Beetroot, Goose and Pork Pie / s

The dark meat and the fruit and nut stuffing from the roast goose with fruit are the essental elements in this dish, albeit as a means to use leftovers.