Roasted goose

Roasted goose made with an extreme slow food method

Roasted goose

Here I make roasted goose with an extreme slow food method. The goose is in the oven for at least 24 hours. Doing it right, you get a goose that is more juicy and tender than any other way you can make it. Geese have been Christmas tradition and party food in Scandinavia from the Viking era until 1900. You can also see the traditional food from HC Anderson’s fairy tale about the little match girl who on Christmas Eve is sitting and heating herself on the matches, while she feels the scent of freshly roasted goose. The girls with the matches are remember by the most; however, the goose as a traditional festive food has mostly been forgotten. It is time to bring up this forgotten festive food. Recipe for four persons.

 

Ingredients:

Goose 5 – 5,5 kg
2 apples green solid
1 onion
2 clementine
1 handful raisins
The goose entrails accompanied

 

Salt / pepper
Butter

 

Directions:

1. Start by taking out the entrails accompanied with the goose. Set it aside while you cut off excess fat from the goose. There is so much fat on a goose that you should trim of a portion around the edges and inside the cavity. This is expensive fat to buy, and great to fry with, so if you want you can store the fat for later use.
2. Cut off the wings, these can be used to make both stock and sauce if desired.
3. Rinse the goose well in cold water, outside and inside. Wipe it dry both on the inside and on the outside with paper towels. Cut a cross pattern with a sharp knife on the gooses skin.
4. Take softened butter and massaging this thoroughly around the goose.
5. Sprinkle salt and pepper around inside the cavity, then on the outside.
6. Dividing apples into coarse pieces, as do you with the onion. Peel the mandarins and divide it into two.
7. Fill the cavity of the goose with approximately one apple, ½ an onion, 1 clementine, raisins and the entrails.
8. With a large needle, sew the goose with string or strong cotton thread so you close it up. Tie up the thighs.
9. Put the goose on a rack. It is now important that the goose has reached room temperature before roasting. If not set it in room temperature for 2-3 hours before placing in the oven.

 

The rest of the onions, apples and mandarins you put in a roasting pan. Pour 2-3 dl water and place the roasting pan inside the oven on the lowest shelf.

 

The broth you get from the pan makes for a lovely sauce of. Run it in a food processor or with a stick blender. Sift it a few times. Just let it come to a boil and flavour with salt, pepper and sugar. Some orange juice also gives a nice flavour to the sauce fitted to the goose.

 

Roasting:

1. Preheat oven to 250 ˚C. Use a thermometer and insert this into the thickest part of the breast on the goose. Then put the goose in the oven on a rack above the roasting pan.
2. After 5 minutes, turn down the heat in the oven to only 55 ˚C. Let the goose stand in the oven for 24 hours or longer. It can also be beneficial to pour over some of the roasting pan broth occasionally.
3. Just before, you prepare to serve – raise the temperature to 100 degrees. It is ready as soon as the goose reaches a core temperature of 62-70 ˚C, depending on whether you want a little pink core or not. Take out the goose and let it rest for 20-25 minutes before you cut it into serving pieces.

 

Served: With potatoes, tasty sauce from of cooking juices in the roasting pan, and vegetables to your taste.

Allergy: Gluten- and lactose-free. The sauce is high on FODMAP due to onions, raisins and apples in stuffing and roasting pan. If you want to reduce the FODMAP in the sauce, you can replace with other vegetables such as carrots and pineapple.