Roast Goose with Prunes, a Christmas recipe from Provence on the Worldwide Gourmet

Ingredients

• - 1 Goose, about 4 kg (9 lb.)
• - 3 tbsp. oil
• - Salt and pepper
• - 45 ml (3 tbsp.) armagnac
• - 12 pitted prunes, diced
• - 2 apples, peeled, cored and diced
• - 3 tbsp. cinnamon butter
• - 2 tbsp. olive oil
• - 225 g (8 oz.) ground beef
• - 285 g (10 oz.) ground veal
• - 1 turkey liver, chopped
• - 2 eggs
• - 250 ml (1 cup) heavy cream
• - White pepper