Gåsesteg med aebler og svesker (Roast goose with apples and prunes)

This recipe is often eaten on Christmas Eve in Denmark. It is best to use a young goose for this dish. It can be garnished with poached apple halves stuffed with prunes soaked in port.

Gåsesteg med aebler og svesker (Roast goose with apples and prunes)

Servings:	Serves 12
Calories per serving:	272
Ready in:	3 hours 55 minutes
Prep. time:	25 minutes
Cook time:	3 hours 30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	4th January 2017

Best recipe review Blimey! 3.5/5 Have you seen how much a goose costs now? 🙁 Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 x 3.5kg whole goose
• ½ lemon
• Salt and pepper
• 450g crisp apples eg Jazz, Braeburn, cored and chopped
• 225g prunes soaked, stoned and chopped
• 30g butter
• 30g plain flour
• 110g redcurrant jelly

Mise en place

• Pre-heat the oven to 190° C (375° F - gas 5), [fan oven 170° C]

Method

1. Wipe and dry the goose.
2. Rub with lemon and sprinkle with salt and pepper inside and out.
3. Mix the apple with the prunes.
4. Stuff the goose and secure the opening with a skewer, or sew it.
5. Prick goose all over lightly with a fork and put on the rack in the roasting tin.
6. Put the goose in the oven and reduced the heat to 180° C (350° F - gas 4), [fan oven 160° C].
7. Roast for 3 hours 20 minutes, pouring off fat as it accumulates in the pan, and basting occasionally.
8. Put the goose on a hot serving dish.
9. Drain the fat from the pan, leaving only meat juices.
10. Add enough water to make up to 570ml and heat gently.
11. Cream the butter and flour together, and stir into the liquid.
12. Stir in the redcurrant jelly and heat through.
13. Serve the sauce separately.

Serving suggestions

Serve with red cabbage and Brunede kartofler (Sugar browned potatoes)

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