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Danish Roast Goose with Prunes & Apples

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)15.6974
Protein (g)33.9762
Carbohydrates (g)187.7895
Energy (kCal)979.8961
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the pitted prunes overnight. | 2. Clean out all excess fat from the goose (keep the fat to render for later use). | 3. Rub the goose inside and out with the lemon salt& pepper. | 4. Stuff the bird with the prunes& apples and truss the bird. | 5. Prick the goose all over to help the fat escape while roasting. | 6. Place the goose on a roasting rack on it's side in a 375F oven. | 7. After 30 minutes pour off the fat. | 8. Pour in the boiling stock& continue cooking. | 9. Baste the goose from time to time. | 10. After 1 1/2 hours turn the goose on it's other side. | 11. Roast for another 1 1/2 hours. | 12. 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat. | 13. During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water. | 14. Use the pan juices (fat removed to make your gravy). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prune 8 ounces 238.1357 63.0493 1.9731 0.4536
    water - - - -
    goose 9 - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    salt pepper - - - -
    apple 4 peeled cored sliced 309.12 82.1744 1.7388 0.8372
    chicken stock 5 cups boiling 432.0 42.36 30.24 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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