For the goose: preheat the oven to 180°C/160°C fan/Gas 4.
Loosen the string of the goose and pull out the legs and wings a little. Trim off the excess fat, prick the flesh of the bird all over and rub with a little vegetable oil and season well.
Lay it on a rack or trivet in the roasting tin and place in the centre of the preheated oven. Cook the goose on its side for 30 minutes then turn onto its other side and do the same.
Finally turn the goose onto its back and cook for another hour, draining off the fat from tome to time.
To test when the goose is cooked, pierce the thickest part of the leg with a skewer – the juices should run clear. Transfer it to a warmed serving dish, snap off the wing tips and allow the whole thing to rest for 20-30 minutes. Drain off the excess fat from the goose tin and reserve the other juices for the gravy.
For the stuffing soak the prunes in the warmed Armagnac for 30 minutes then drain. Mix all the stuffing ingredients together, season and place in a dish with the reserved goose fat and bake for about 40 minutes or until the stuffing has a crunchy topping.
Recipe courtesy of Matt Tebbutt