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Roast Goose with apples and prunes

Serves 6


8 ounces prunes
9 lb goose
½ lemon
Salt and pepper
4 medium apples, peeled, cored and sliced
5 cups chicken stock


Soak the pitted prunes overnight. Remove all excess fat from the goose but keep it for later use. Rub the goose with lemon, salt and pepper inside and out. Stuff the goose with prunes and apples and tie it together.

Pre-heat oven to 375°F

Place the goose on its side on a roasting rack and place in the oven. After 30 minutes place the goose in a roasting pan filled with the chicken stock. After 1½ hour turn the goose to the other side, and roast for another 1½ hour. ½ hour before the goose is cooked pour off the juices into a pan. The last 15 min. of cooking lay the goose on its back and leave the oven door ajar to allow the skin to crisp. Baste with several tablespoons of cold water. Use the pan juices and the removed fat to make gravy. Serve with potatoes and red cabbage.

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Recipes from Denmark

Recipes from Denmark show the influence of how locally sourced foods in Denmark were preserved for the long, cold winters. The delicious pickles and preserves, the smoked meats and bacons, for which Denmark is justifiably famous

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