Danish Roast Goose with Prunes & Apples

Gås med svesker og æbler

Another traditional Danish recipe, this dish is exceptional and unique. For a theme party, or even for a special event, this dish will impress your guests and remain in their minds for a long time.

Serves 6

• 8 ounces prunes
• 9lbs goose
• ½ lemon
• Salt and pepper
• 4 medium apples, peeled, cored and sliced.
• 5 cups chicken stock

• Soak the pitted prunes overnight.
• Remove all excess fat from the goose but keep it for later use.
• Rub the goose with lemon, salt and pepper inside and out.
• Stuff the goose with prunes and apples and tie it together
• Preheat oven to 375F
• Place the goose on its side on a roasting rack and place in the oven
• After 30min place the goose in a roasting pan filled with the chicken stock.
• After 1½ hour turn the goose to the other side, and roast for another 1½ hour.
• ½ hours before the goose is cooked pour off the juices into a pan.
• The last 15 min. of cooking lay the goose on its back and leave the oven door ajar to allow the skin to crisp.
• Baste with several tablespoons of cold water.
• Use the pan juices and the removed fat to make gravy.
• Serve with potatoes and caramelised potatoes.

LastUpdate: 2016-07-23 09:20:04