With this goose recipe you can serve it just like it is served in Sweden. The recipe yields more than the plated dish, so you can serve seconds and thirds if you want.
Ingredients 4 servings
3 kg (6.61 pound) goose
50 g (1.76 oz) onions
12 g (0.42 oz) salt
4 g (0.14 oz) white pepper
10 dried prunes
30 g (1.06 oz) wheat flour
300 ml (10.14 fl oz) heavy cream
600 g (21.16 oz) red cabbage
200 g (7.05 oz) apples
60 g (2.12 oz) sugar
6 g (0.21 oz) salt
30 ml (1.01 fl oz) apple cider vinegar
40 g (1.41 oz) butter
Goose and sauce
Heat the oven to 175° C (347 degrees Fahrenheit).
Rinse the goose and put it on a baking tray with high edges.
Peel, core and cut the apples.
Stuff the goose with the salt, white pepper apples and prunes.
Roast the goose in the oven.
After 2,5 hours, start preparing the potatoes and sauce.
When there is too much rendered fat in the baking tray, pour it off into a clean pot. Reserve the fat for deep frying the potatoes in.
Cut the onion into a fine dice and put it into a sauce pot.
Take 2 tbs of the rendered goose fat and add that to the onions.
Fry the onions on medium heat until they are soft.
Add the wheat flour to the sauce pot and fry for 20 seconds.
Add the cream.
Add the apples and prunes from the goose.
Take out the goose and put it on another dish. Test the goose to see if it is ready. The juices should run clear with no pink tint.
Slowly pour off all the rendered fat in the reserved bowl and then sieve all of the rendered fat into a pot. This is the frying fat for the potatoes.
The brown stock in the bottom of the pan goes straight into the sauce.
Pour 500 ml (16.91 fl oz) water into the baking tray the goose was cooked in. Whisk up all the brown stock. Add to the sauce pot and bring to a boil while whisking.
Add salt to taste.
Peel off the outer layers of the cabbage. Stand the cabbage on the root and cut the cabbage in half from the top to bottom. Put the halves cut side down and cut each half into 3 wedges keeping some root on each wedge to hold the layers together. Cut the wedges in small strips on a right angle to the long sides. Rinse the cut cabbage in cold water.
Heat a pan on high heat and add the butter. Put the cabbage in the pan.
Peel and grate the apples, then add them to the pan.
Fry the apples and cabbage for 5 minutes. Add the sugar, salt and apple cider vinegar.
Fry for another 3 minutes and then turn the heat down to low. Let the cabbage cook for another 5-10 minutes until softened.
Deep fry 1kg (2.2 pound) cold potato wedges in the goose fat on 175° C (347 degrees Fahrenheit) until golden brown.
Boil the peas for 5 minutes. Drain them and put them in a food processor. Process until smooth. Pass the peas through a sieve. Salt to taste and then transfer the puree to a piping bag.
Put some red cabbage on the plate. Smear sauce around the cabbage and pipe pea dollops around the sauce. Cut the goose and arrange it over the cabbage. Top with potatoes and serve.