Slow-cooked goose with apples and prunes

Slow-cooked goose with apples and prunes

By
From
Scandinavian Christmas
Serves
5-6
Photographer
Lars Ranek

My great grandmother lived in a small flat and didn’t have a big enough oven for a goose. So, on the morning of 24 December, she would stuff the bird and go to the baker’s shop. His ovens ran at 120°C, so he cooked all the geese for the neighbourhood for five or six hours. It gives a fantastic result: soft and juicy.

Ingredients

Quantity Ingredient
1 goose
1 litre cider

For the stuffing

Quantity Ingredient
4 apples, cored and cut into wedges
2 shallots, cut into wedges
6 sprigs thyme, leaves
200g whole prunes
1 tablespoon salt
plenty freshly ground pepper

Method

  1. Remove the fat from the cavity, then dry the goose inside and out with kitchen paper. Preheat the oven to 120°C. Mix the stuffing ingredients, stuff the goose and sew it shut with a trussing needle and kitchen string. Rub the bird with salt and put it in a roasting tin with half the cider.
  2. Place the goose in the oven and cook for six hours, basting every 30 minutes with the juices. When they evaporate, use more of the cider. Start checking if the goose is done after five hours: a probe thermometer in the thickest part of the thigh should read 80°C. Increase the oven temperature to 225°C for the last 10 minutes, so the skin crisps up. Leave to rest for 15 minutes, then carve.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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