Roast Goose with Caramelized Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Serve a French red Bordeaux with the goose. Ingredients:
1 13-pound goose, giblets and neck discarded |
3 garlic cloves, thinly sliced |
8 gala or golden delicious apples, peeled, each cut into 6 wedges |
1/4 cup fresh lemon juice |
6 tablespoons sugar |
1/4 cup calvados |
1 1/2 teaspoons ground cinnamon |
Directions:
1. Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
2. Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
3. Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
4. Serve goose with caramelized apples.
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