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Danish Roast Goose with Prunes & Apples

Gås med svesker og æbler

Another traditional Danish recipe, this dish is exceptional and unique. For a theme party, or even for a special event, this dish will impress your guests and remain in their minds for a long time.

Serves 6

  • 8 ounces prunes
  • 9lbs goose
  • ½ lemon
  • Salt and pepper
  • 4 medium apples, peeled, cored and sliced.
  • 5 cups chicken stock

 

  • Soak the pitted prunes overnight.
  • Remove all excess fat from the goose but keep it for later use.
  • Rub the goose with lemon, salt and pepper inside and out.
  • Stuff the goose with prunes and apples and tie it together
  • Preheat oven to 375F
  • Place the goose on its side on a roasting rack and place in the oven
  • After 30min place the goose in a roasting pan filled with the chicken stock.
  • After 1½ hour turn the goose to the other side, and roast for another 1½ hour.
  • ½ hours before the goose is cooked pour off the juices into a pan.
  • The last 15 min. of cooking lay the goose on its back and leave the oven door ajar to allow the skin to crisp.
  • Baste with several tablespoons of cold water.
  • Use the pan juices and the removed fat to make gravy.
  • Serve with potatoes and caramelised potatoes.

LastUpdate: 2016-07-23 09:20:04