Gaastesteg med aebler og svedsker (goose w/apples&prunes)
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Gaastesteg med aebler og svedsker (goose w/apples&prunes)
  Goose    Danish    Poultry  
Last updated 6/12/2012 12:56:52 AM. Recipe ID 19203. Report a problem with this recipe.
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      Title: Gaastesteg med aebler og svedsker (goose w/apples&prunes)
 Categories: Danish, Poultry, Main dish, Fruits
      Yield: 10 Servings
 
      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
 
  Preheat oven to 325F.
  
  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
  




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Recipe ID 19203 (Apr 03, 2005)

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