Spiced Roast Goose with Dried Fruit Pan Sauce

Ingredients

• 8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded
• 8 oz dried apricots (1 1/4 cups)
• 8 oz pitted prunes (1 1/4 cups)
• 1 tablespoon whole allspice
• 1 tablespoon mixed peppercorns (black, white, green, and pink)
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1 (12-lb) goose, wing tips removed
• 2 medium onions, quartered
• 1/3 cup finely chopped shallots (2 large)
• 2/3 cup Armagnac
• 2 cups veal demiglace
• 2 tablespoons apricot jam or preserves
• Special equipment: 5 (8-inch) metal or wooden skewers; small pliers; kitchen string; an adjustable V-rack; a large flameproof roasting pan at least 2 inches deep (not nonstick); a metal bulb baster (not plastic)

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