| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Danish | Danish, Poultry, Main dish, Fruits | 10 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat oven to 325°F. 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 Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by Michele Michele's notes: My husband, Peter, made this dish for our 1993 Christmas dinner. The only changes made were in the cooking process. A newer, better method now calls for pricking the skin of the bird in several places and starting the cooking with the bird breast side down. This allows for the most fat to run clear. And there's ALOT of it. Our 8 lb bird yielded over 5 cups of fat! When cooking is halfway done, turn the bird over and continue cooking until the juices run clear. Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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