ReceptnaptárChristmas roast goose with apples and prunes
Roast goose with apples and prunes is one of the main dishes of the Russian and Ukrainian Christmas and New Year table. The apples and prunes freshen the fatty goose meat, and the stuffing takes up the goose fat. With long roasting the skin turns crisp and the meat tender.
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Method
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- Clean the goose, wash and pat dry. Mix the salt, pepper, marjoram and crushed garlic and rub it inside and out.
- Quarter the apples, remove the cores, mix with the prunes and stuff the cavity of the goose.
- Close the opening with toothpicks or string.
- Place breast side down in a roasting tin, pour in 1 litre of hot water, cover and roast at 170 °C for 2 hours.
- Turn over and roast uncovered at 180 °C for another 1 hr 15 min, basting often with the fat, until golden and crisp.
- Rest for 15 minutes and serve with the stuffing and braised cabbage.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Collect the goose fat for baking, roux or the next roast.
- Prick the skin early in roasting so the fat runs out, but do not pierce the meat.
- Do not pack the stuffing too tightly, as it swells during roasting.
Frequently asked questions
How long does roasting take?
About 3 hr 15 min for a 4 kg goose, but always check the thighs.
How do I store leftovers?
3 days in the fridge; keep the fat in a separate dish.
Similar recipes
- Whole roast goose · Hungarian
- Gänsebraten mit Rotkohl und Klößen (roast goose with red cabbage and dumplings) · German
- Gänsekeule mit Klößen (goose leg with potato dumplings and red cabbage) · German
- Goose Giblets with Rice · Hungarian
- Roast pork loin stuffed with prunes (schab faszerowany śliwkami) · Polish
- Prune Compote · Hungarian
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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