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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
1⁄2 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 31⁄2 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