Goose Stuffed With Apples And Armagnac-Soaked Prunes Recipe

Ingredients For Goose Stuffed With Apples And Armagnac-Soaked Prunes Recipe

• 0.5 pound Pitted prunes, halves
• 1 cup Armagnac
• 9 pound One gooseneck reserved, giblets finely chopped, goose at room temperature
• 0.75 inch 3 granny smith apples, cored and cut into
• 3 Garlic Cloves, Peeled
• Canola oil
• Kosher salt
• Pepper
• 0.5 cup Boiling water
• 2 cup Chicken stock or low sodium broth
• 1 cup Heavy cream
• 2 tablespoon Sherry vinegar