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| Home -> [Apple, Danish, Entrees, Fruits, Poultry, Scandinavian] -> [Gaastesteg med aebler og svedsker (goose w/apples&prunes) Recipe] |
Gaastesteg med aebler og svedsker (goose w/apples&prunes)
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Apple, Danish, Entrees, Fruits, Poultry, Scandinavian |
Rating: |
no rating. |
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Ingredients:
| 8
| lbs | Young goose (to 10 lb) | | 1/2
| | Lemon | | | Salt & fresh ground pepper | | 2
| cup | Apples, peeled, cored and | | | -coarsely chopped | | 2
| cup | Dried prunes, presoaked | | | -pitted and coarsely chopped | | 1
| large | Onion, peeled & quartered |
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Procedures:
| 1 | Preheat oven to 325°F.to prepare this classic danish christmas dish, first wash the gooseunder cold running water. | | 2 | Pat it thoroughly dry with paper towels andrub inside and out with lemon. | | 3 | Lightly salt and pepper the inside andstuff the cavity with the coarsely chopped apples, prunes and onionquarters. | | 4 | 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 trussthe 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 ?hours(about 20 to 25 minutes per pound). | | 5 | As the goose fat accumulates in thepan, draw it off with a bulb baster or large kitchen spoon. | | 6 | Basting thegoose itself is unnecessary.to test whether the bird is done, pierce the thigh with the tip of asmall sharp knife. | | 7 | 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 doorajar for 15 minutes to make it easier to carve.transfer the goose to a large heated platter and remove the string andskewers. | | 8 | Scoop out the stuffing and discard it. | | 9 | The fruits and onionwill have imparted their flavor to the goose but will be far too fattyto serve.traditionally, poached apples stuffed with prunes (see recipe) areserved with the christmas goose. | | 10 | Red cabbage and carmelized potatoes(see recipes) complete the christmas menu in denmark.serves 8 to 10 |
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