Best 5 Roast Goose With Apple And Prunes Recipes
Indulge in the culinary delight of Roast Goose with Apple and Prunes, a classic dish that combines the rich flavors of succulent goose, sweet apples, and plump prunes. This majestic dish is perfect for special occasions or a memorable weekend feast. The aroma of roasted goose, infused with herbs and spices, will fill your kitchen with an irresistible fragrance. Savor the crispy skin and tender meat of the goose, complemented by the natural sweetness of apples and the chewy texture of prunes. This recipe provides step-by-step instructions to achieve a perfectly roasted goose, along with variations using duck or chicken. Explore the additional recipes featured in the article, including a delightful stuffing made with apples, prunes, and aromatic herbs, and a flavorful gravy that elevates the overall taste experience.
Other Recipes in the Article:
1. Apple and Prune Stuffing: Discover the perfect stuffing to accompany your roast goose. This stuffing combines chopped apples, prunes, celery, onion, and herbs, providing a delightful mix of flavors and textures that complement the richness of the goose.
2. Roast Potatoes with Goose Fat: Elevate your meal with crispy and flavorful roast potatoes. This recipe utilizes the rendered goose fat, infusing the potatoes with a golden brown color and an irresistible taste.
3. Roasted Vegetables: Learn how to roast a medley of vegetables, such as carrots, parsnips, and Brussels sprouts, to create a colorful and nutritious side dish. The vegetables are tossed in olive oil and herbs, then roasted until tender and slightly caramelized.
4. Gravy: Make a rich and flavorful gravy using the pan drippings from the roasted goose. This recipe guides you through the process of creating a smooth and velvety gravy that enhances the overall taste of the dish.
5. Apple and Prune Chutney: Experience a tangy and sweet chutney that pairs perfectly with roast goose. This chutney combines apples, prunes, vinegar, and spices, creating a delightful condiment that adds a layer of complexity to the dish.
GOOSE WITH APPLE-PRUNE STUFFING
Does my family like this dish? I guess so-they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 26
Steps:
- Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing.
Nutrition Facts :
DANISH ROAST GOOSE WITH PRUNES & APPLES
This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough
Provided by Bergy
Categories Goose
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the pitted prunes overnight.
- Clean out all excess fat from the goose (keep the fat to render for later use).
- Rub the goose inside and out with the lemon salt& pepper.
- Stuff the bird with the prunes& apples and truss the bird.
- Prick the goose all over to help the fat escape while roasting.
- Place the goose on a roasting rack on it's side in a 375F oven.
- After 30 minutes pour off the fat.
- Pour in the boiling stock& continue cooking.
- Baste the goose from time to time.
- After 1 1/2 hours turn the goose on it's other side.
- Roast for another 1 1/2 hours.
- 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
- During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
- Use the pan juices (fat removed to make your gravy).
ROAST GOOSE AND STUFFING
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
- Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
- Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
- Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
- Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
- When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.
ROAST GOOSE WITH CARAMELIZED APPLES
Steps:
- Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
- Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
- Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
- Serve goose with caramelized apples.
SCANDINAVIAN ROAST CHRISTMAS GOOSE
Steps:
- Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
- Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.
Tips:
- Choose the Right Goose: Select a young goose with plump breasts and legs. Look for a goose that weighs between 10 and 12 pounds.
- Properly Prepare the Goose: Ensure the goose is thawed completely if frozen. Remove any excess fat or giblets from the cavity. Rinse the goose inside and out with cold water, then pat dry.
- Season with Herbs and Spices: Generously season the goose cavity with salt, pepper, and herbs like thyme, rosemary, or sage. You can also add flavor by placing a few cloves of garlic and an onion quartered inside the cavity.
- Stuff the Goose: Stuff the goose loosely with your desired stuffing. Common stuffing ingredients include bread cubes, apples, prunes, onions, and herbs.
- Roast at the Right Temperature: Preheat the oven to 325°F (163°C). Place the goose breast-side up on a roasting rack in a roasting pan. Roast for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- Crisp the Skin: To achieve crispy skin, increase the oven temperature to 400°F (204°C) for the last 15-20 minutes of roasting.
- Let the Goose Rest: Once roasted, remove the goose from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a tender and flavorful goose.
Conclusion:
Creating a delectable roast goose is a rewarding culinary experience that showcases traditional flavors with a modern twist. By selecting a high-quality goose, seasoning it meticulously, and roasting it to perfection, you'll achieve a succulent dish that will impress your family and friends. Serve the goose with traditional accompaniments like apple sauce, roasted potatoes, and red cabbage for a complete and unforgettable meal. Whether it's a special occasion or a cozy family dinner, a roast goose prepared with love and care will leave a lasting impression on your taste buds.
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