Goose is roasted exactly like duck, the only exception being that the goose is basted every 15 to 20 minutes with boiling water to help in the dissolution of its subcutaneous fat, which is more copious for goose than for duck. Prunes and goose are an exceptionally fine combination. With the goose you can serve braised onions and chestnuts, and a full red wine such as a Burgundy or Châteauneuf-du-Pape.
Soak the prunes in hot water for 5 minutes. Pit them as neatly as possible.
Simmer them slowly in a covered saucepan with the wine and stock or bouillon for about 10 minutes, or until they are just tender. Drain them and reserve the cooking liquid.
Sauté the goose liver and shallots or onions in butter, using a small skillet, for 2 minutes. Scrape into a mixing bowl.
Boil the wine in the same skillet until it is reduced to 2 tablespoons. Scrape it into the mixing bowl with the liver.
Blend the foie gras or liver paste and flavorings into the mixing bowl with the sautéed liver. If mixture seems too soft for easy stuffing, beat in bread crumbs. Taste carefully for seasoning. Fill each prune with a teaspoon of the stuffing.
Preheat oven to 425 degrees..
Salt the cavity of the goose. Stuff it loosely with the prunes. Sew or skewer the vent. Secure the legs, wings, and neck skin to the body. Prick the skin over the thighs, back, and lower breast. Dry thoroughly, and set it breast up in the roasting pan.
Following directions for roast duck, brown the goose for 15 minutes in the hot oven. Turn goose on its side, lower heat to 350 degrees, and continue roasting. Baste every 15 to 20 minutes with 2 or 3 tablespoons of boiling water, and remove excess accumulated fat. A bulb baster is useful for this; tilt the pan and suck the fat out. Turn goose on its other side at the halfway mark, and on its back 15 minutes before the end. The goose should be done in 2 hours and 20 to 30 minutes, when the drumsticks move slightly in their sockets, and, when the fleshiest part of one is pricked, the juices run a pale yellow. Do not allow the goose to overcook or the meat will dry out.
When done, discard trussing strings and set the goose on a platter.
Tilt the pan and spoon out the fat, but leave the brown roasting juices. Pour in the prune cooking juices and optional port. Boil down rapidly, scraping up coagulated roasting juices, until liquid has reduced and is full of flavor. Correct seasoning. Off heat and just before serving, swirl in the enrichment butter by bits. Pour into a warmed sauceboat, spoon a bit of sauce over the goose, and serve.
(*) AHEAD-OF-TIME NOTE
Roast goose may wait for 30 to 40 minutes in the turned-off hot oven with its door ajar.
Note: A good brown goose stock will give you an excellent sauce, but it must be prepared in advance; see preceding remarks.