Festive Roast Goose with Sweet Prune and Apple Stuffing
Experience the magic of a traditional Danish Christmas Eve with this delectable roast goose, stuffed with a delightful combination of sweet prunes and tart apples. Perfectly roasted to achieve a golden, crispy skin and succulent meat, this dish is a showstopper at holiday dinners. Coupled with a vibrant sweet & sour red cabbage, buttery glazed potatoes, and tender new carrots, it is sure to impress your guests. The rich flavor of the goose combined with the sweet stuffing creates a harmonious balance that captures the essence of the festive season. Serve this roast goose with its luscious pan juices for a truly memorable meal that embodies the warmth and joy of Christmas.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
pitted prunes
8 ounces (soaked overnight)
water
as needed (for soaking prunes)
goose
9 lbs (cleaned and prepared)
lemon
1/2 (juiced and zested)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
apples
4 medium (peeled, cored, and sliced)
chicken stock
5 cups (boiling)
Instructions
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1. Begin by soaking the pitted prunes in water overnight to rehydrate and enhance their sweetness.
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2. Preheat your oven to 400°F (204°C).
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3. Carefully clean the goose, removing excess fat from the cavity (reserve the fat for rendering later).
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4. Use half a lemon to rub the inside and outside of the goose, followed by a generous seasoning of salt and pepper to enhance the flavor.
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5. Stuff the cavity of the goose with the soaked prunes and sliced apples, ensuring an even distribution. Truss the bird tightly to secure the stuffing.
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6. Use a sharp knife to prick the skin of the goose all over to allow the fat to render while roasting, ensuring a crispy skin.
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7. Place the goose on a roasting rack, breast-side up, initially on its side, and roast in the preheated oven at 400°F for the first 30 minutes.
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8. After the first 30 minutes, carefully pour off the rendered fat into a heat-proof container and reduce the oven temperature to 375°F (190°C).
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9. Pour in the boiling chicken stock around the goose, allowing it to infuse flavor into the bird and keep it moist as it continues to roast.
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10. Baste the goose periodically with the juices from the pan for added moisture and flavor.
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11. After 1.5 hours of roasting, gently turn the goose onto its other side and continue cooking for an additional 1.5 hours.
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12. About 30 minutes before the goose is fully cooked, pour off the pan juices and allow them to cool slightly, then skim off the fat for a healthier gravy.
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13. In the last 15 minutes of roasting, turn the goose onto its back, leaving the oven door ajar to help the skin crisp up. Alternatively, you can baste the goose with several tablespoons of cold water for a similar effect.
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14. Once done, use the remaining pan juices (fat removed) to make a rich, flavorful gravy to serve alongside the goose.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The main dish is a Festive Roast Goose with Sweet Prune and Apple Stuffing.
What size goose is required for this recipe?
The recipe calls for a 9 lb goose.
How should the prunes be prepared?
The pitted prunes should be soaked in water overnight to rehydrate and enhance their sweetness.
What kind of stuffing is used for the goose?
The goose is stuffed with a combination of soaked pitted prunes and sliced apples.
What is the initial preheat temperature for the oven?
The oven should be preheated to 400°F (204°C).
How do you prepare the goose before seasoning?
You should clean the goose and remove any excess fat from the cavity, reserving the fat for later use.
What ingredients are used to season the outside of the goose?
The goose is rubbed with half a lemon and seasoned generously with salt and pepper.
How do you secure the stuffing inside the goose?
The bird should be trussed tightly to secure the prune and apple stuffing.
Why should you prick the skin of the goose?
Pricking the skin with a sharp knife allows the fat to render while roasting, which ensures a crispy skin.
What is the starting roasting position for the goose?
The goose should be placed on a roasting rack breast-side up, but initially positioned on its side.
How long is the initial roasting period at 400°F?
The goose is roasted at 400°F for the first 30 minutes.
What should you do after the first 30 minutes of roasting?
Pour off the rendered fat and reduce the oven temperature to 375°F (190°C).
What liquid is added to the roasting pan?
Five cups of boiling chicken stock are poured into the pan around the goose.
What is the purpose of adding chicken stock to the pan?
The stock infuses flavor into the bird and helps keep it moist during the roasting process.
When should the goose be turned during the roasting process?
After roasting for 1.5 hours on one side, the goose should be gently turned onto its other side for another 1.5 hours.
How often should the goose be basted?
The goose should be basted periodically with the juices from the pan.
When should you pour off the pan juices to start the gravy?
Pour off the pan juices about 30 minutes before the goose is fully cooked.
How do you make the gravy healthier?
Allow the pan juices to cool slightly and skim off the fat before using them for gravy.
How do you achieve a crispy skin in the final stage of cooking?
In the last 15 minutes, turn the goose onto its back and leave the oven door ajar, or baste with cold water.
What can you use to baste the goose for a crispy skin if you don't leave the door ajar?
You can baste the goose with several tablespoons of cold water during the last 15 minutes.
What are the recommended side dishes for this roast goose?
Traditional sides include sweet and sour red cabbage, buttery glazed potatoes, and tender new carrots.
How many apples are needed for the stuffing?
The recipe requires 4 medium apples, which should be peeled, cored, and sliced.
What should you do with the fat removed from the cavity?
The excess fat removed from the cavity should be reserved for rendering.
What traditional holiday is this dish associated with?
This dish is a traditional part of a Danish Christmas Eve dinner.
What is the total roasting time after the initial 30 minutes?
The goose roasts for an additional 3 hours (1.5 hours per side) after the initial temperature reduction.
Is the lemon used for both the inside and outside of the bird?
Yes, half a lemon is used to rub both the inside and the outside of the goose.
What type of stock is best for this recipe?
The recipe specifically calls for boiling chicken stock.
Should the prunes be pitted?
Yes, the recipe requires 8 ounces of pitted prunes.
What do you do with the pan juices once the fat is removed?
The remaining juices are used to make a rich, flavorful gravy to serve with the goose.
How many ingredients are in this recipe?
There are 8 main ingredients, including seasoning and water for soaking.