Danish Roasted Goose with Apple and Prune Stuffing
- 1- 8 to 10 pound goose
- salt and pepper
- 1 1/2 cup prunes(dried out prunes can also be used)
- 3 apples cored, and chopped
Preparation: Preheat the oven to 400 degrees. Rinse the goose well and pat dry, salt and pepper the interior and exterior generously. Mix the prunes and the apples together, pepper them as well. Stuff the goose. It is important to truss the goose well, most importantly secure the wings under the bird and close the legs.
Place the goose in the oven for 30 minutes, remove the goose from the oven and gently prick the skin all over to release the fat, be careful not to puncture it too deeply so that the meat juices do not escape. Roast for another half hour(one hour in all). Remove the fat from the roasting pan(set aside)*
Reduce the oven to 350 and roast the goose for another two hours and a half hours, cooking time does vary. You want to cook it to an internal temperature of about 180, meat thermometers are a bit hard to use on the goose so another method is to pierce the leg meat, if it run clear it is a cooked goose! Let stand for ten minutes and enjoy!
The Christmas Goose: Danish Style
I cooked a goose for Christmas dinner, lets just say it was a learning experience. It came out really well but the presentation could have used a bit of work. You are supposed to pierce the skin 30 minutes into roasting to release all the fat from the skin, I pierced a little too deeply so that some of the juices from the breast got roasted on the skin, not only that, I did not secure the wings under the bird so that when it came out of the oven it looked like a creature from the Paleolithic age, with that said, it tasted fabulous. Decadently crispy skin with a divine layer of fat and a meat that was dark, succulent and extremely flavorful. I made a basmanti and wild rice pilaf, a watercress salad and an excellent prune and apple stuffing. We usually make a standing rib roast for Christmas dinner but we decided to go with our Danish roots this year. My father loves goose so we might have to do this again. I loved the stuffing to my surprise! This also makes for a terrific winter meal.