Danish Roast Goose With Prunes Apples Recipes

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SCANDINAVIAN ROAST CHRISTMAS GOOSE



Scandinavian Roast Christmas Goose image

Provided by Nika Standen Hazelton

Categories     Roast     Christmas     Prune     Apple     Goose     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

10-12 pound young goose, prepared for cooking
Salt
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes

Steps:

  • Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
  • Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.

ROAST GOOSE WITH CARAMELIZED APPLES



Roast Goose with Caramelized Apples image

Categories     Garlic     Roast     Hanukkah     Apple     Goose     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1 13-pound goose, giblets and neck discarded
3 garlic cloves, thinly sliced
8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup Calvados
1 1/2 teaspoons ground cinnamon

Steps:

  • Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
  • Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
  • Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
  • Serve goose with caramelized apples.

ROAST GOOSE WITH APPLES



Roast Goose With Apples image

When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing. Roasting a goose is not the same as roasting a chicken or a turkey; It's skin is very thick and fatty, so it requires a few extra steps to prepare for roasting compared to other birds. It is simple, though, and well worth it! Enjoy this holiday classic!

Provided by Sommer Clary

Categories     Goose

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 goose (12-14 lbs.)
salt and freshly ground black pepper
1 head garlic, cut in half
1 bunch fresh thyme sprig
1 bunch fresh sage
1 onion, quartered
1 dried bay leaf
2 cups water
4 large shallots, halved
1 red apple, quartered
1 green apple, quartered

Steps:

  • If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
  • With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).
  • Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).
  • Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.

ROAST GOOSE WITH APPLE AND PRUNES



Roast Goose With Apple and Prunes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 4h

Yield 6 - 8 servings

Number Of Ingredients 14

1 pound prunes, pitted
1 cup port or madeira
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
6 stalks celery, chopped
4 tablespoons parsley, chopped
1/4 teaspoon thyme
Dash sage
1 pound cooking apples, peeled, cored and chopped
1 cup white bread crumbs
Coarse salt and freshly ground pepper to taste
1 8- to 10-pound goose
1 lemon, halved

Steps:

  • Soak the prunes for an hour in the port.
  • Preheat oven to 350 degrees.
  • Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes. Add the bread crumbs and season with salt and pepper.
  • Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels. Rub inside and out with lemon juice and season.
  • Stuff the goose with the stuffing mixture and truss. Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally. The goose is done when the juices in the thigh are pale yellow. Let it rest for 15 minutes before serving.

ROAST GOOSE WITH CARAMELIZED APPLES



Roast Goose with Caramelized Apples image

Make and share this Roast Goose with Caramelized Apples recipe from Food.com.

Provided by Mirj2338

Categories     Goose

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (13 lb) goose, giblets and neck discarded
3 cloves garlic, thinly sliced
8 gala apples or 8 golden delicious apples, peeled,each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup calvados
1 1/2 teaspoons ground cinnamon

Steps:

  • Position rack in bottom third of oven and preheat to 350°F.
  • Rinse goose inside and out; pat dry with paper towels.
  • Sprinkle inside and out with salt and pepper.
  • Using knife, cut small slits all over goose; place garlic slices into slits.
  • Place goose on rack, breast side down, in large roasting pan.
  • Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat.
  • Turn goose over.
  • Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
  • Meanwhile, toss apples and lemon juice in large bowl.
  • Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish.
  • Using slotted spoon, transfer apples to baking dish; toss apples in goose fat.
  • Add sugar, Calvados and cinnamon to apples; toss.
  • Bake apples alongside goose until very tender and golden, about 1 hour.
  • Serve goose with caramelized apples.

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