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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! 🍽️🎉