📝 About This Recipe
Celebrate the harvest with the crown jewel of Southern Swedish gastronomy, a tradition dating back centuries to the Skåne region. This majestic roast goose is stuffed with tart apples and sweet prunes, creating a succulent meat with shatteringly crisp, golden skin. Served with a rich, velvety cream gravy and classic autumnal sides, it is the ultimate centerpiece for a cozy November feast.
🥗 Ingredients
The Goose
- 10-12 lbs Whole Young Goose (giblets removed and reserved for stock)
- 2 tablespoons Sea Salt (flaky variety preferred)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 Lemon (halved)
The Traditional Stuffing
- 4-5 pieces Winter Apples (like Ingrid Marie or Granny Smith) (peeled, cored, and wedged)
- 1.5 cups Pitted Prunes (dried)
- 4 sprigs Fresh Thyme
The Velvety Gravy (Gräddsås)
- 3 tablespoons Goose Fat and Pan Drippings (skimmed from the roasting pan)
- 3 tablespoons All-purpose Flour
- 2 cups Goose or Chicken Stock (fortified with goose giblets if possible)
- 1 cup Heavy Cream (at least 35% fat)
- 1 tablespoon Blackcurrant Jelly (for a hint of sweetness and depth)
- 1 teaspoon Soy Sauce (for color and umami)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Remove the goose from the refrigerator at least 1 hour before cooking to bring it to room temperature.
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2
Remove any excess fat from the cavity and the neck area. Prick the skin all over with a sharp skewer, especially around the legs and breast, being careful not to pierce the meat. This allows the fat to render out.
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3
Rub the inside of the cavity with the cut lemon, then season generously with salt and pepper both inside and out.
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4
Stuff the cavity with the apple wedges, prunes, and thyme sprigs. Do not overpack; the air needs to circulate to cook the fruit through.
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5
Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the goose breast-side up on a rack in a large roasting pan.
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6
Roast for approximately 15-20 minutes per pound. Every 30 minutes, carefully ladle out the rendered fat from the bottom of the pan into a heatproof bowl (save this liquid gold for future roasting!).
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7
Baste the goose with a little bit of the hot fat every time you drain the pan to ensure an even, deep golden color.
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8
The goose is done when a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). The juices should run clear.
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9
Transfer the goose to a carving board and tent loosely with foil. Let it rest for at least 30 minutes. This is crucial for a juicy bird.
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10
While the bird rests, make the sauce: Pour 3 tablespoons of goose fat into a saucepan over medium heat. Whisk in the flour to create a roux and cook for 2 minutes until smelling nutty.
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11
Slowly whisk in the stock and any de-fatted juices from the roasting pan. Simmer until thickened, then stir in the heavy cream, blackcurrant jelly, and soy sauce.
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12
Season the sauce with salt and pepper to taste. Strain through a fine-mesh sieve into a warm gravy boat for a silky finish.
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13
Carve the goose by removing the legs and wings first, then slicing the breast meat. Serve with the fruit stuffing on the side.
💡 Chef's Tips
Don't throw away the rendered goose fat; it is the best fat in the world for roasting potatoes or sautéing kale. If the skin isn't crisping enough in the final 20 minutes, increase the oven temperature to 425°F (220°C). Always use a roasting rack; if the goose sits in its own fat, the bottom will become soggy rather than crisp. To get the most authentic flavor, simmer the giblets with an onion, carrot, and bay leaf while the goose roasts to make a quick homemade stock for the gravy.
🍽️ Serving Suggestions
Serve with traditional Svartsoppa (Black Soup) as a starter for the full St. Martin's Day experience. Accompany with braised red cabbage (rödkål) cooked with vinegar, cloves, and apples. Pair with boiled or sugar-browned potatoes (brynta potatisar) and a dollop of lingonberry jam. A full-bodied Red Burgundy or a dry German Riesling cuts through the richness of the goose perfectly.