Danish Roast Goose with Prunes & Apples Recipe

Overview:

Indulge in the flavors of a traditional Danish Christmas Eve dinner with this exquisite Danish Roast Goose with Prunes & Apples recipe. Perfectly seasoned and roasted to tender perfection, this dish is accompanied by a side of sweet and sour red cabbage, glazed potatoes, and new carrots, creating a festive feast that will delight your taste buds. 🎄✨

Total Time: 3 hours and 35 minutes
Prep Time: 35 minutes
Cook Time: 3 hours
Servings: 6
Calories per serving: 1072.5

Ingredients:

8 prunes
9 apples
1/2 lemon
Salt & pepper (to taste)
Water (for soaking prunes)
1 goose (approximately 10 lbs)

Instructions:

1. Preparing the Prunes:

Begin by soaking the pitted prunes in water overnight to ensure they are plump and juicy.

2. Preparing the Goose:

Clean out any excess fat from the goose, ensuring to keep the fat aside for rendering later.
Rub the inside and outside of the goose with lemon, salt, and pepper, ensuring it’s evenly seasoned.
Stuff the cavity of the bird with the soaked prunes and sliced apples, then truss the bird securely to hold the stuffing in place.
To help the fat escape during roasting, prick the goose skin all over with a sharp knife.

3. Roasting the Goose:

Preheat your oven to 400°F (200°C).
Place the prepared goose on a roasting rack, positioned on its side, and roast in the preheated oven.
After the first 30 minutes of roasting, reduce the oven temperature to 375°F (190°C).
Pour off any accumulated fat from the roasting pan.
Pour boiling stock into the roasting pan and continue cooking, ensuring to baste the goose with the pan juices from time to time to keep it moist and flavorful.
After 1 1/2 hours of roasting, carefully turn the goose onto its other side to ensure even cooking.
Roast for an additional 1 1/2 hours, or until the goose is beautifully golden brown and cooked through.

4. Crisping the Skin:

About 30 minutes before the goose is fully cooked, pour off the pan juices, allowing them to cool slightly. Skim off any excess fat from the surface.
During the last 15 minutes of cooking, lay the goose on its back and leave the oven door slightly ajar to allow the skin to crisp up.
Alternatively, you can baste the goose with several tablespoons of cold water to achieve a crispy skin.

5. Making the Gravy:

Utilize the pan juices, with the fat removed, to create a rich and flavorful gravy to accompany the roast goose.
Serve the Danish Roast Goose with Prunes & Apples hot, alongside sweet and sour red cabbage, glazed potatoes, and new carrots for a festive and memorable holiday meal.

Enjoy this classic Danish delicacy with loved ones, and let the aromas and flavors of the season fill your home with warmth and joy! 🍽️🎉