Danish: Gåstesteg Med Aebler Og Svedsker
Source of Recipe
recipecottage.com
Recipe Introduction
(Danish Roast Goose with Apples)
List of Ingredients
8 to 10 pound young goose
1â2 lemon
salt, to taste
fresh ground pepper, to taste
2 cups apples, peeled, cored and coarsely chopped
2 cups dried prunes, presoaked, pitted and coarsely chopped
1 large onion, peeled and quartered
Recipe
Preheat oven to 325 F.
Wash the goose under cold, running water. Pat it thoroughly dry with paper towels, and rub it inside and out with lemon.
Lightly salt and pepper the inside, and stuff the cavity with the coarsely chopped apples, prunes and onion quarters.
Close the bird with lacing skewers or by sewing with heavy white thread. Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so it will keep its shape while cooking.
Roast goose on a rack set in a shallow open pan for 3 to 31â2 hours (about 20 to 25 minutes per pound). As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon. Basting the goose itself is unnecessary.
To test whether the bird is done, pierce the thigh with the tip of a small, sharp knife. If the juice that runs out is still somewhat pink, roast for another 5 to 10 minutes or until the juices run clear or pale yellow.
When the goose is done, turn off the oven, leaving the finished bird to sit with the door ajar for 15 minutes to make it easier to carve.
Transfer the goose to a large, heated platter and remove the string and skewers.
Scoop out the stuffing and discard it (the fruits and onion will have imparted their flavor to the goose but will be far too fatty to eat).
Serve with poached apples stuffed with prunes, red cabbage and caramelized potatoes.
Yield: 8 to 10 servings
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