Side Pannel
Gaastesteg Med Aebler Og Svedsker (Goose W/apples&prunes)
Gaastesteg Med Aebler Og Svedsker (Goose W/apples&prunes)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Danish, Fruit, Poultry
Ingredients List
- 8 lb Young goose (to 10 lb)
- 1/2 Lemon
- Salt & fresh ground pepper
- 2 c Apples; peeled, cored and
- -coarsely chopped
- 2 c Dried prunes; presoaked,
- -pitted and coarsely chopped
- 1 lg Onion; peeled & quartered
Directions
Preheat oven to 325øF.
To prepare this classic Danish Christmas dish, first wash the goose
under cold running water. Pat it thoroughly dry with paper towels and
rub 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 by 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 that it will keep it's shape while cooking.
Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 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 another 5 to 10 minutes or until juices run clear or pale yellow.
When done, turn off oven leaving the finished bird to set 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 serve.
Traditionally, poached apples stuffed with prunes (see recipe) are
served with the Christmas goose. Red cabbage and carmelized potatoes
(see recipes) complete the Christmas menu in Denmark.
Serves 8 to 10
To prepare this classic Danish Christmas dish, first wash the goose
under cold running water. Pat it thoroughly dry with paper towels and
rub 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 by 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 that it will keep it's shape while cooking.
Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 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 another 5 to 10 minutes or until juices run clear or pale yellow.
When done, turn off oven leaving the finished bird to set 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 serve.
Traditionally, poached apples stuffed with prunes (see recipe) are
served with the Christmas goose. Red cabbage and carmelized potatoes
(see recipes) complete the Christmas menu in Denmark.
Serves 8 to 10
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