Roasted Goose with Caramelized Apples
Your Source for Jewish Recipes Online!
Roasted Goose with Caramelized Apples -
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.
1 13 pound goose -- giblets and neck
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
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.
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
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.
Serve goose with caramelized apples.
Bon Appetit December 1997
Don't forget to visit our other Recipe site at
That's My Home
Razzle Dazzle Recipes
Copyright © 2002 - 2005