Christmas Goose

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1. 1Step 1: Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, with a fork, prick the goose all over, and set aside.
2. 2Step 2: Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.
3. 3Step 3: Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Place goose breast side down on a rack covered with parchment and lower into stock. Add browned giblets and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this simmering liquid into the sauté pan used in step 2, deglaze the pan, then scrape the thickened liquid back into the roasting pan.
4. 4Step 4: Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.
5. 5Step 5: After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is helpful here). Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.
6. 6Step 6: Recipe may be done ahead to this point.
7. 7Step 7: To finish immediately, preheat oven to 450° F.
8. 8Step 8: Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 15 to 20 minutes.
9. 9Step 9: Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.
10. 10Step 10: Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.
11. 11Step 11: To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.