Danish Roast Goose with Prunes Apples
Indulge in the festive flavors of Denmark with this traditional Danish Roast Goose with Prunes and Apples, a show-stopping centerpiece for any special occasion. This recipe combines the rich, crispy-skinned decadence of roasted goose with a flavorful stuffing of sweet prunes, tart apples, and earthy thyme, creating a perfect balance of savory and sweet. Roasted to golden perfection, the goose is basted in its flavorful juices for ultimate tenderness, while the drippings are transformed into a luscious, pan-scraped gravy to accompany the dish. With each bite, you’ll savor the rustic simplicity and timeless charm of Nordic cuisine. Perfect for holiday feasts or family gatherings, this recipe promises to deliver bold flavors and an unforgettable culinary experience.
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Recipe Information
Ingredients
- 1 whole (approximately 10-12 pounds) goose
- 2 tablespoons salt
- 1 teaspoon black pepper
- 4 medium (e.g., Granny Smith or other firm varieties) apples
- 1.5 cups (pitted) prunes
- 1 large onion
- 1 teaspoon dried thyme
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 0.5 cup water
Instructions
Preheat your oven to 350°F (175°C).
Remove the giblets and any excess fat from the goose. Rinse the goose inside and out, then pat dry with paper towels.
Rub the inside and outside of the goose with salt and pepper.
Peel, core, and chop the apples into medium-sized chunks. In a bowl, mix the chopped apples, prunes, and thyme.
Stuff the goose cavity with the apple and prune mixture. Do not overstuff, as the filling will expand while cooking.
Secure the neck flap and truss the bird with kitchen twine to keep the stuffing in place and ensure even cooking.
Place the goose breast-side up on a rack in a large roasting pan. Scatter the chopped onion around the base of the pan.
Roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature of the thickest part of the meat reaches 165°F (74°C) and the juices run clear. Baste the goose with the rendered fat every 30 minutes.
About halfway through the cooking time, if you notice excessive fat collecting in the roasting pan, carefully ladle some out and set it aside for later use (such as making gravy).
When the goose is done, remove it from the oven, cover it loosely with aluminum foil, and let it rest for 20 minutes.
While the goose rests, make the gravy. Skim off most of the fat from the roasting pan, leaving about 2 tablespoons of fat and the drippings.
Place the roasting pan over medium heat on the stovetop. Stir in the flour to make a roux, cooking for 1-2 minutes.
Gradually whisk in the chicken stock and water, deglazing the pan and scraping up any flavorful bits from the bottom. Simmer the gravy until thickened, about 5 minutes, seasoning with salt and pepper to taste.
Carve the goose and serve with the prune and apple stuffing, accompanied by the gravy.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 26.7 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
