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Danish Goose

Canadian.kitchen's picture
Ingredients
  Prunes 3⁄4 Pound (12 Ounce)
  Boiling water/Orange juice 1 1⁄2 Cup (24 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Tart apples 4 , diced
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Egg 1 , lightly beaten
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Eviscerated goose 12 Pound (Fresh Or Defrosted)
Directions

Measure prunes and water into a saucepan.
Cover and simmer for 20 minutes, or until prunes are tender.
Uncover and simmer until liquid is reduced to 3/4 cup.
Drain, saving the juice.
Let cool.
Pit and quarter the prunes.
Combine prune juice, prunes and next six ingredients; set aside.
Stuff and truss bird as you would for turkey.
Roast slowly at 325F for 2 hours, then prick the fat and continue roasting for another 2 1/2 to 3 hours, pouring off the fat as it collects in the pan.

Recipe Summary

Cuisine: 
European
Method: 
Roasted
Ingredient: 
Orange
Servings: 
32

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