Title: Gaastesteg Med Aebler Og Svedsker (Roast Goos
Categories: Poultry Entree Fruit
Yield: 10 Servings
| 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 |
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.