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.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Remove the giblets and any excess fat from the goose. Rinse the goose inside and out, then pat dry with paper towels.

Step 3

Rub the inside and outside of the goose with salt and pepper.

Step 4

Peel, core, and chop the apples into medium-sized chunks. In a bowl, mix the chopped apples, prunes, and thyme.

Step 5

Stuff the goose cavity with the apple and prune mixture. Do not overstuff, as the filling will expand while cooking.

Step 6

Secure the neck flap and truss the bird with kitchen twine to keep the stuffing in place and ensure even cooking.

Step 7

Place the goose breast-side up on a rack in a large roasting pan. Scatter the chopped onion around the base of the pan.

Step 8

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.

Step 9

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).

Step 10

When the goose is done, remove it from the oven, cover it loosely with aluminum foil, and let it rest for 20 minutes.

Step 11

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.

Step 12

Place the roasting pan over medium heat on the stovetop. Stir in the flour to make a roux, cooking for 1-2 minutes.

Step 13

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.

Step 14

Carve the goose and serve with the prune and apple stuffing, accompanied by the gravy.

Nutrition Facts

Serving size	(6711.7g)

Amount per serving	% Daily Value*
Calories	15372.8

Total Fat 997.8g	0%
Saturated Fat 310.6g	0%
Polyunsaturated Fat 113.9g
Cholesterol 4170.3mg	0%
Sodium 24951.0mg	0%
Total Carbohydrate 362.2g	0%
Dietary Fiber 47.4g	0%
Total Sugars 214.8g
Protein 1180.3g	0%

Vitamin D 181.4IU	0%
Calcium 917.2mg	0%
Iron 136.8mg	0%
Potassium 18511.8mg	0%

*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.

Source of Calories

Fat: 59.3%

Protein: 31.2%

Carbs: 9.6%