Roasted Goose with Armagnac Sauce

Another festive dish with poultry - roasted goose. I don't usually make goose dishes because goose tends to be very oily. But once in a year, it's something that we shouldn't really miss, because when cooked right, it's just sensational...!

Ingredients

• 2 haunches of goose
• 400 ml chicken stock
• Salt, pepper, marjoram, paprika powder
• 4 tbs Armagnac
• 50 ml cream
• 1 tbs corn starch (mixed with 3 tbs water)
• Sugar to taste (for the sauce)

Instructions

• Rub the goose with salt, pepper, marjoram and paprika powder
• Put goose, skin sides down, in a medium-heated skillet. Don't add any oil, because the goose itself is already fatty and going to produce (a LOT) of oil.
• Cook goose until skin is golden brown (about 10 minutes - you want to get all that oil out). Turn over and cook for another 10 minutes.
• Remove goose from skillet and put into a roasting tin. Pour chicken stock.
• Roast goose at 160° for 2 hours.
• Remove roasted goose from the tin and keep warm.
• Pour the goose juice into a saucepan. Add the cream, armagnac, salt, sugar, pepper to taste and let it boil.
• Add more chicken stock if necessary and the corn starch mixture to thicken the sauce.
• Serve goose with the armagnac sauce, carbs and braised vegetables of your choice!
  

Happy New Year, everyone! It's 2011...!!